Lunch: Frosty Snowman Meringues

These cute meringue cookie snowmen will not melt, but are sure to disappear from your Christmas dessert table. Betty Crocker® Fruit Roll-Ups®, candies, chocolate chips and pretzel sticks make decorating fun.

Ingredients

3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon almond extract
2/3 cup sugar
18 thin pretzel sticks (2 1/4 inch), broken in half
36 miniature semisweet chocolate chips (about 3/4 teaspoon)
18 pieces candy corn, tips only
54 miniature candy-coated chocolate candies
3 to 4 rolls Betty Crocker™ Fruit Roll-Ups® chewy fruit snack (any flavor), cut up as desired

Instructions

Heat oven to 200 °F. Line 2 cookie sheets with cooking parchment paper.
In large bowl, beat egg whites, cream of tartar and almond extract with electric mixer on medium speed until soft peaks form. Gradually add sugar, 2 tablespoons at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.
Spoon meringue mixture into large decorating bag fitted with 1/2-inch plain tip. For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets. Lift bag; squeeze and release bag to form middle layer of snowman. Lift bag; squeeze and release bag to form top section of snowman. Insert pretzel stick pieces into sides of snowmen for arms. Place chocolate chips on snowmen for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.
Bake 2 hours or until set and dry but not brown. Turn off oven; leave meringues in oven with door closed 8 hours. Decorate with fruit snacks for caps.

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