Strawberry Santa Clauses

For the strawberry Santa Clauses, first line a board or baking sheet with baking paper. Using the melted couverture, spread 24 small, round, equal-sized dots onto the baking paper and allow to dry.

Beat the egg whites, add the lemon juice, gradually drizzle in the confectioners’ sugar, and beat until stiff peaks form. Pour into a piping bag with a very small nozzle.

Wash the strawberries and cut off the green horizontally. Place the strawberries on a plate with the tops facing up and cut the tops off horizontally.

Squirt about the amount of a tsp as a ball on the bottom of the strawberries and replace the tip. Apply a small dot to the tops, as a tip of the cap.

Pipe two of each of the chocolate dots as eyes on the meringue. Put a dab in the center of the chocolate dots as “pupils”. Glue one sugar dot each as a nose. Finally, apply two small dots each as buttons on the “bellies” of the strawberries.

Pipe the remaining mixture onto a cake plate as a wavy “snow cover” and spread the strawberry Santa Clauses on top. Serve immediately.

Preparation Tip:

You can also use ready-made sugar eyes for the strawberry Santa Clauses.

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