Southern Living APRIL 2004
Whisk together 2 tablespoons of water and 2 teaspoons of meringue powder until light and foamy. Brush a thin, even layer over white chocolate rabbits, and sprinkle with granulated sugar. Let dry completely on waxed paper. Tie with bits of colored ribbon, if desired.
Note: Meringue Powder is available at many crafts stores and Wal-Mart stores that carry cake-decorating supplies, or it may be ordered online from the Wilton Web site. We use it often in dessert recipes such as chilled soufflés or mousses that call for uncooked egg whites. Made from pasteurized powdered egg whites, it is free of salmonella. After opening, it can be stored in a cool, dry place for up to two years and used as an egg-white substitute in cakes and candies as well as royal icings and frostings (2 teaspoons of meringue powder whisked with 2 tablespoons of water equals 1 egg white). Meringue powder also contains small amounts of cornstarch and cream of tartar that work as stabilizers, creating exceptionally crisp baked meringues and pie shells. For more information and recipes visit www.wilton.com.
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