Shaun the Sheep Meringue

Ingredients for 1 servings:

• 6 egg whites
• 300 g sugar
• 2 tbsp cocoa powder
• Sugar pearls, silver-colored

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 45 minutes

simply

Makes about 48 pieces. Beat egg whites until stiff. Add sugar and beat until dissolved. Set aside about a third of the meringue mixture. Sift 2 tablespoons of cocoa powder onto the remaining two-thirds of the mixture and stir in. On a sheet of baking paper, trace Shaun the Sheep’s heads in pencil (there are plenty of templates online). Using a cake piping nozzle, first pipe a stripe for the white hairline. Then pipe a wider stripe of the cocoa-based meringue for the ears/eye area. Then pipe the snout from below. The stripes should only touch lightly; they will fuse together during baking. Using a double-hole nozzle, pipe the eyeballs with white meringue and then dot the pupils with cocoa-based meringue. Place the sugar pearls on the edge of the snout for the nostrils. Piping is very quick, even if the description sounds complicated at first. The amount from 6 egg whites yielded two full baking sheets for me, but my oven is smaller than average. I have a gas oven and use level 1 (around 100 degrees Celsius) for meringue. 25 minutes on level 1, 25 minutes off, 15 minutes on level 1. Meringue is more of a drying process than a baking process. I had both baking sheets in at once, but swapped the top and bottom sheets several times during baking, since my oven only uses heat from below. It’s probably less complicated with other ovens.