Festive Meringue Houses

Beat egg whites with an electric mixer until stiff, sprinkling with 100 g (approximately 1/2 cup) sugar while beating. Mix remaining sugar, powdered sugar and cornstarch and gradually sprinkle into egg whites while beating.

Cut cardboard templates for houses about 10-15 cm tall (approximately 4-6 inches tall). Include pieces for side walls, roof and bases for the houses. Also include small pieces for doors and fireplaces.

Preheat oven to 100°C (approximately 210°F). Line several baking sheets with parchment paper.

Transfer meringue to a pastry bag with a star tip and pipe meringue onto prepared baking sheets for the house parts, using the templates. Smooth meringue with a spatula if desired. Divide remaining meringue in half, dye one portion pink and pipe white and pink decorative rings and hearts.

Slide the houses parts for about 1.5 hours in the oven and allow to dry. The oven can be easily opened, stuck z. B. a wooden spoon in the door. Then leave to cool. Then lightly with water. Sprinkle house wall pieces and fireplace pieces with colored sugar. Sprinkle roof and base pieces with sugar. Decorate pink and white rings and hearts with colored sprinkles and silver sugar pearls.

For the glaze, beat powdered sugar, sugar and egg whites with an electric mixer until smooth and silky. Remove 2 tablespoons glaze and stir in cocoa to dye brown. Transfer glazes to greaseproof paper piping bags. Use white glaze to assemble houses, to attach houses to bases and to attach candies to decorate.