Meringue Butterflies

Step 1: Beat 2 egg whites with cream of tartar until soft peaks form

Step 2: Gradually 1/4 cup granulated sugar and 1/2 cup icing sugar, beating constantly until stiff, shiny peaks form

Step 3: Line baking sheet with parchment paper

Step 4: Spoon meringue into a pastry bag fitted with a plain tip and use to pipe outline sets of butterfly wings onto paper. Fill in centers of wings, smoothing the surface of wings with a small knife or spoon

Step 5: Bake in 225 F oven until firm but still pure white, about 20 min

Step 6: Let cool and carefully peel each wing off paper

Step 7: Combine lightly beaten egg white with enough icing sugar to make consistency suitable for firm piping

Step 8: Pipe a line of icing along the body side of one wing, and press another wing into icing at an angle, not flat

Step 9: Hold wings gently in place until icing sets.

Step 10: Repeat with remaining wings