Products for this recipe sponsored by Good Cook
I love the holidays. I love all the decorations, the excitement and of course the food. My boys love the holidays just as much as I do so they are always trying to help me come up with fun recipes. When I was challenged to come up with a cookie recipe I considered pulling out a few classics that I do each year.
I found a picture of meringue snowmen in a magazine a couple of years ago. I made them and they were a hit – everyone who saw them would comment how much they loved them. They are easy to make and who doesn’t love meringue? While I do love the snowmen, I started thinking about some other things I could do with the meringue. I wanted to do something new that was fun and festive. I started thinking about what else would fit with the holiday cookie them. I asked my boys what they thought I should do and my oldest son looked at me and said…”just make Rudolph cookies”. So that is exactly what I did!
Meringue is really easy to work with provided you use the right decorating tip. One you pipe it out, it holds it’s shape beautifully. After a few attempts at a reindeer head, I found a basic shape that I liked and quickly had enough reindeers to pull at least 5 sleighs.
These were a huge hit at my house, I hope you like them too! Have fun making your own Meringue Reindeer Cookies.
- 4 egg whites at room temperature
- 1 tablespoon white vinegar
- 1 tablespoon cornstarch
- 1 cup super fine granulated sugar or caster sugar
- ½ teaspoon vanilla
- brown food coloring
- colored mini chocolate candies in brown & red
- black decorating gel
- chocolate flavored almond bark
- Preheat oven to 200 degrees.
- Add egg whites to a clean, dry mixer bowl. With whisk attachment, beat egg whites on low until frothy (approximately 30 seconds).
- Add vinegar and cornstarch and beat another minute until soft peaks form.
- Slowly pour in the sugar and vanilla and beat 4 - 5 minutes until stiff peaks form.
- Add in the food coloring and mix until incorporated.
- Transfer meringue to a decorating bag with a 2A tip.
- Line baking sheet with parchment paper and pipe reindeer heads by dragging the tip to create an oval then mounding the bottom to create the nose.
- Add a candy coated chocolate to the tip of the "nose" and add dots for eyes with the black decorating gel.
- Place in preheated 200 degree oven and bake for 90 minutes.
- Leave cookies in oven to cool for 6 hours or overnight.
- Melt almond bark and pipe antlers onto parchment paper and allow to harden completely.
- To attach the antlers to the head: Arrange two antlers on parchment paper then drop a dollop of the melted almond bark on the bottom of each antler.
- Gently place the reindeer head over the chocolate dollops and allow to harden.
- Peel the parchment paper from the reindeer and serve.
- Store in an airtight container.
- Aluminum Cookie Sheets
- Sweet Mixing Bowls
- High-Temp Spatula
- Flex Cookie Turner
- Cookie Dropper
- Cookie Cutters
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