Ingredients
| egg whites, room temperature |
3
|
| cream of tartar |
½ tsp
|
| powdered sugar, plus extra if needed |
1 ½ cups
|
| vanilla |
1 tsp
|
| Orange and green food coloring |
Directions
- Using a stand mixer with a whisk attachment or a hand mixer and a large bowl, BEAT the egg whites and cream of tartar at a high speed until foamy. ADD the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks, adding extra sugar if needed to get a stiff meringue. ADD the vanilla.
- LINE two baking sheets with parchment paper and lightly SPRAY them with non-stick spray.
- DIVIDE the mixture – adding orange food color to 2/3rd of the meringue and adding green food color to 1/3rd of the meringue. PUT them in separate piping bags. On the baking sheets, with a medium open tip, PIPE the orange meringue in the shape of a carrot about 2” long, starting at the base and pulling away from the paper for the tip (you should get about 30).
- With the green meringue and a leaf tip, MAKE 2-3 carrot tops attached to the carrot. BAKE both sheets on two racks at 225°F for 40-50 minutes. They should be mostly dry. TURN OFF the oven and LET them cool inside the oven.
Nutritional Info
| Calories |
30
|
| Total Fat |
0g
|
| Saturated Fat |
0g
|
| Cholesterol |
0mg
|
| Poly Fat |
0g
|
| Mono Fat |
0g
|
| Sodium |
5mg
|
| Total Carbohydrate |
7g
|
| Sugar |
7g
|
| Dietary Fiber |
0g
|
| Protein |
0g
|
| Vitamin A |
0mcg
|
| Calcium |
0mg
|
| Iron |
0mg
|
| Vitamin D |
0mcg
|
| Folate |
µg
|
| Choline |
0mg
|
| Potassium |
20mg
|