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Meringue Mice

These yuletide mice have bodies made from dollops of airy Swiss meringue to delight all your holiday elves.

  • Yield: Makes about 50

Source: Martha Stewart Kids, Holiday 2001


  • 2 large egg whites, room temperature
  • 1/2 cup sugar
  • Pinch of cream of tartar
  • 1/4 teaspoon pure vanilla extract
  • 6 black licorice whips, each 28 inches long, cut into 3-inch lengths
  • 150 small black nonpareil candies (about 1 teaspoon)
  • 100 sliced unblanched almonds (about 1/2 cup)


  1. Position 2 racks in the oven, and preheat oven to 175 degrees. Line 2 baking sheets with parchment paper, and set aside. Fill a medium saucepan 1/4 full with water. Set the saucepan over medium heat, and bring water to a simmer.

  2. Combine the egg whites, sugar, and cream of tartar in the heat-proof bowl of an electric mixer, and place it over the simmering water. Whisk constantly until whites are warm to the touch and sugar is dissolved, about 2 minutes. Test by rubbing the mixture between your fingers.

  3. Transfer bowl to mixer stand; fit mixer with the whisk attachment. Starting on low speed and gradually increasing to high, beat egg-white mixture until stiff, glossy peaks form, about 10 minutes. Add vanilla, and mix until combined.

  4. Fit a pastry bag with a #803 Ateco tip, and fill it with the meringue. Pipe teardrop mice shapes onto prepared baking sheets by piping small blobs about 1 inch in diameter, with one pointed end (for the face). Pipe mice about 2 1/2 inches apart. Complete each mouse by inserting a 3-inch-long piece of licorice for the tail, small black candies for eyes and nose, and 2 almond slices for ears.

  5. Bake until mice are hard when gently tapped but still white, about 1 1/2 hours. Do not overbake, or they will crack and begin to brown. Transfer to cooling racks until room temperature.

Cook's Notes

Small black nonpareil candies for the eyes are sold in candy stores. Black mustard seeds may also be used; place these and the almond ears with tweezers. Or use a small round tip to pipe dots of melted chocolate for eyes and noses.


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