Meringue Turtledoves

1. 1

   Line a large cookie sheet with wax paper foil.

2. 2

   In a small mixer bowl beat egg whites, vanilla, and cream of tartar till soft peaks form.

3. 3

   Gradually add sugar, beating until stiff peaks form. Put egg white mixture in a decorating bag fitted with a 1/2 inch round tip, filling bag half full.

4. 4

   Beginning at head end, squeeze bag gently, moving tip in a clockwise direction to form a question mark with egg white mixture.

5. 5

   For lower body, continue squeezing as you move tip about 2 1/2 inches to the right, back left, then right again, releasing pressure as you pull up tip.

6. 6

   repeat with remaining mixture.

7. 7

   Place miniature chocolate pieces on head for eye and beak.

* Per serving · 4 servings · Values may vary.

No additional tips available.