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    Gingerbread Meringues


    • 3 egg whites (fresh or from a carton, although carton whites will result in a runnier consistency that will allow for smoother piping/no peaks)
    • 225g granulated sugar
    • 1/4 tsp ground ginger
    • 1/4 tsp ground cinnamon
    • 1/8 tsp ground nutmeg
    • 1/8 tsp ground cloves
    • brown food colouring
    • merckens melting wafers (white and chocolate) for decoration, optional
    • sprinkles for decoration
    • paper straws


    Meringues don't have to be boring! You can combine our White Fine Sugar with egg whites in a 2:1 ratio (by weight) in a bowl over a bain-marie, whisking until the sugar dissolves into the egg whites. Quickly move the bowl to a stand mixer or use a hand beater to beat the meringue. Add brown food colouring as well as classic gingerbread spices such as ground cinnamon, ground ginger, ground cloves, ground nutmeg, and allspice that you can find in our spice aisle. Add the meringue into a piping bag fitted with a Wilton 2A icing tip. On a baking sheet, pipe a little meringue underneath some parchment paper to help stick it down while you pipe your shapes. Pipe your design over a paper straw/stick for extra fun! Bake your meringue low and slow (175°F for 1 hour). This will help dry them out to achieve a crunch texture. Once baked and cooled, add details using Mercken's melting wafers and bulk Christmas holly sprinkles!


    Thanks to @theflourgirl_