Santa Belt Cookies (Print Version)

# Ingredients:

01 - 100g brown sugar.
02 - 100g whipped egg whites.
03 - 105g finely ground almonds.
04 - 105g icing sugar.
05 - 4g dried egg white (if you want).
06 - Red food coloring gel.
07 - 187g confectioners' sugar.
08 - 1 tablespoon dried meringue mix.
09 - 4 tablespoons cold water.
10 - Yellow and black coloring gels.
11 - 63g plain flour.
12 - 113g sweet cream butter.
13 - 50g light brown sugar.
14 - 156g sifted icing sugar.
15 - 1 teaspoon pure vanilla.
16 - 1/8 teaspoon bitter almond drops.
17 - 1/2 tablespoon fresh milk.
18 - 50g shredded coconut.

# Instructions:

01 - Whip up meringue using the Swiss technique.
02 - Fold the mix until it flows like lava.
03 - Squeeze out circles, let them sit till tops aren't sticky.
04 - Pop in oven at 300°F and cook 15-20 mins.
05 - Whip up some royal icing for pretty designs.
06 - Toast flour first, then blend your buttercream.
07 - Stuff and pretty up your cookie shells.
08 - Dip edges into coconut bits.

# Notes:

01 - You'll need more time for deep colors to show.
02 - Egg white powder only needed on damp days.
03 - They'll keep well in the freezer.
04 - Always toast flour to kill germs.

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