Chocolate Meringue Reindeer

Infuse a little whimsy into your holiday baking with these cute and easy cookies.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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1/2 cup / 125 g	Naturegg Simply Egg Whites, at room temperature, well shaken
1/2 tsp / 2 ml	cream of tartar
3/4 cup / 175 ml	granulated sugar
1/2 cup / 125 ml	icing sugar
1/4 cup / 50 ml	unsweetened cocoa
	candy coated chocolates
	mini chocolate chips
	broken pretzel twists

Meringues: Line two large baking sheets with parchment paper. Preheat the oven to 200°F (100°C). Whip the egg whites and cream of tartar until frothy in a non-reactive bowl. Beating constantly, very gradually add the granulated sugar to the egg whites a spoonful at a time; beating until stiff, glossy peaks form.
Sift the icing sugar with the cocoa into a separate bowl. Whisk one third of the egg whites into the cocoa mixture to lighten; gently fold the cocoa blended egg whites into remaining egg whites until thoroughly blended.
Spoon the meringue onto the line baking sheets to form an oval about 2 1/2 inch (6 cm) by 1 1/2 inches (4 cm). Mound a little extra onto one end to form the nose. Top the mound with a candy-coated chocolate. Use mini chocolate chips for the eyes. Place broken pretzel twists in the top for the antlers.
Bake for 1 hour; turn off oven and let stand for 15 minutes or until bottoms are crisp and dry (but centers are still slightly chewy). Cool completely on the baking sheets.

Meringues can be prepared and reserved, between sheets of parchment, in an airtight container for 1 week.
Use a tablespoon measure and a small spatula to form the meringue ovals.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Use a "non-reactive bowl" such as stainless steel or glass or when whipping egg whites.