Meringue Swan

Technical stages for Meringue Swan :

• Fill up a pastry bag with swiss meringue.
• the meringue in drops on a sheet of baking paper. This is the central part of the swan.
• Now, put a ball-shaped meringue on each body. It'll be the head.
• Add a tiny bit of almond to get the beak and sprinkle with cocoa powder.
• Bake at 100°C or 212°F for 1 hour.
• With an icing bag and a bit of colored royal icing, make eyes for the swan. Let it dry.
• Keep in a sealed container.
• Uses:
• Decoration for cakes, desserts, Christmas pudding...