top of page

OUR SUPABARN BROCHURE IS FULL
OF #SUPASPECIALS TO HELP YOU...

Supabarn - Tagline (White).png
1.png
SUPABARN.png

Meringue Reindeer

MAKES: 48

TOTAL TIME: 7 HOURS 30 MINUTES (INCLUDING SETTING TIME)

  • 4 egg whites, at room temperature

  • 1 tbsp white vinegar

  • 1 tbsp cornflour

  • 1 cup caster sugar

  • ½ tsp vanilla extract

  • Brown food colouring (Made by combining red, blue, yellow & green food colouring)

  • Coloured mini M & M's in brown and red

  • Black decorating gel

  • 100 g milk cooking chocolate

  1. Preheat oven to 90ºC.

  2. Whisk egg whites on low speed until frothy. Add the cornflour and beat until soft peaks form. Slowly add the sugar, 1 tablespoon at a time and beat until the mix is glossy and stiff peaks form. Mix through the vanilla and vinegar, followed by the brown food colouring until just combined.

  3. Line a baking tray with baking paper and transfer meringue mixture to a piping bag. Pipe reindeer heads in an oval shape with a mound on the bottom half for the nose. Add a red or brown M & M to the mounded section. Use black decorating gel to add two dots for the eyes above the nose.

  4. Cook in oven for 1 ½ hours. After cooking time has finished turn off oven and leave meringues to cool for 6 hours or overnight.

  5. Melt cooking chocolate in microwave in 30 second bursts. Pipe antler shapes onto baking paper and leave to set.

  6. To attach antlers to the reindeer heads, place two antlers on baking paper and put a dollop of melted chocolate on the bottom of each antler. Place reindeer head over the dollops and leave to set. Peel away the baking paper and serve.

This recipe is featured in The BARN Magazine 2022:


bottom of page