Cute L'il Meringue Mice
- Cook Time: 5 - 10 minutes
- Servings: Makes about 72 meringue mice.
- Course: Dessert
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- 2 egg whites
- 1 teaspoon vanilla
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- Sliced almonds
- 80 3-inch-long pieces black and/or red string licorice
- 1 small tube black decorating gel
Place egg whites in a medium bowl. Let stand at room temperature for 30 minutes.
Preheat oven to 300 degrees F. Line two very large baking sheets with Reynolds® Parchment Paper; set aside.
For meringue: Add vanilla, cream of tartar, and salt to egg whites. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight) and sugar is nearly dissolved.
Transfer meringue to a decorating bag fitted with a 1/2-inch round tip. Pipe teardrop mice shapes 2 inches apart onto the prepared baking sheets by piping small ovals about 1 inch in diameter, with one pointed end (for the face).
Bake all of the meringue mice at the same time on separate oven racks for 5 minutes. Turn off oven; let meringues dry in oven with door closed for 1 hour.
Lift meringues off paper. Transfer to wire racks; cool completely.
To decorate each mouse, use the tip of a small sharp knife to carefully cut two small slits on top of each head for ears. Insert an almond slice into each slit. Use a toothpick to make a small hole about 1 inch deep in back of each body for tail. Insert a piece of licorice into opening. Add two small dots of decorating gel for eyes and one dot for nose.