If you’re a dog lover, you’ll swoon over The Scran Line’s furry meringue cookie creation.
4 egg whites
170g caster sugar
1 tsp of vanilla
24 bakers choc chips (the kind you can bake that hold their shape)
100g pink chocolate melts (I used the Wilton brand)
Preheat the oven to 100C (212F). If your oven doesn’t go as low as 100C (212F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (212F), the better as any temperature higher than that will result in a chewy meringue cookie
Whip the egg whites on high speed with an electric mixer until soft peaks form.
Gradually, and very slowly add the sugar while continuing to whip. Mixture should be very stiff and glossy.
Add a tsp of vanilla extract and whip on high until it’s mixed in evenly. You may need to stop the mixer and scrape down to make sure everything is mixed evenly.
To pipe your puppies fill your piping bag with meringue mixture and fit it with a Wilton NUMBER 32 piping tip.
Pipe a large upside down U. Fill in the shape with lines of meringue starting from the bottom and going to the top of your U shape.
Next, pipe a line starting from the top of the face just below half way down the face around the outside. Do that on each side and fill in with more lines only going just below half way down the face.
We’re going to pipe the dogs whiskers now by pipping a bent line like a really wide U from the middle of the face at the base of the second lines across to the outside of the face. Repeat that on the other side.
Place your nose (dark choc chip) in the centre of the face and two eyes on either side.
Bake them for 90 min. Let them cool down in the oven otherwise they’ll crack when you take them out.
Pipe your little pink chocolate tongues on to finish these little cuties off!