Meringue Swan

Fill up a pastry bag with swiss meringue. Drop a knob of meringue at each corner of a baking sheet.

Stick baking paper on top of it. This way it will stick well and won't move during the baking process.

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 will be the head.

Add a tiny bit of almond to get the beak...

...and sprinkle with cocoa powder.

Bake at 100°C (212°F) for 1 hour.

With an icing bag and a bit of colored royal icing, make eyes for the swan. Let it dy. Keep in a sealed container. Easy and impressive.

#Uses:

Decoration for cakes, desserts, Christmas pudding...