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"I’m loving how these Christmas Meringues turned out and paired with the eggnog buttercream, they’re so yummy! I simply added my ingredients together and whisked it on high until still peaks formed and the egg whites were glossy and frosting like. After that I crossed my fingers and wished for the best. To make baking even easier, I used Burnbrae Farms Naturegg Simply Egg Whites. By doing this, I saved myself the stress of shells falling in the Christmas Meringues, saved a little time, and saved my hands from getting gross. That and I didn’t have to throw away any yolks (that’s the part that bugs me the most when I separate yolks and whites). I usually still eat them warm and ruin them by doing so. I let them dry out and by doing that, I found out just how delicate they are. Don’t do what I did and manhandle them. They will chip and crack (as you can see by a few of the photos) but don’t be intimidated either. Baking is fun and it’s a learning experience every time I do it. It should be for you as well."
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