Recipes
Giraffe meringues - difficulty: Hard

Ingredients:
- 125 grams og egg whites
- 160 grams of powdered sugar
- 40 grams of salt liquorice bonbons
- 1 teaspoon of cocoa powder
- A few drops of yellow colouring (we used liquid - powder will also work)
Instructions:
Grind up the bonbons, so they are able to pass through a standard kitchen sieve. Mix it with the powdered suger.
Whip the egg whites until they are firm and fluffy. Slowly add the sugar/bonbon-mix while still whipping the mixture. Keep whipping until the consistency is firm and a little chewy.
Reserve about one fifth of the meringue in a seperate bowl.
Add yellow colouring to the large part of the meringue and mix it in gently.
Now use a cornet (we used a simple, clear plastic bag with a little hole cut) to shape the giraffe bodies on a sheet covered plate (see picture above). Start with the head and move in one fluid motion to the stomac and end there, before making the legs.
Use all the yellow meringue for making giraffe bodies.
Then add the cocoa powder to the small batch and mix in well. Use this mixture to add first the horns and hooves, and then lastly the spots and eyes (again, see the picture above).
Dry the giraffes in a dehydrator or and oven. We used dehydrator at 70C/158F, but oven could be used as well, if a low temperature can be kept steadily. Drying time is about 4 hours in a dehydrator. It might take less in an oven.
Be very carefull, when separating the giraffes from the baking sheet. Let them cool off first, and then use a sharp knife, to separate.