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Preheat oven to 225 degrees.
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In a standing mixer, combine the egg whites and cream of tarter.
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Mix until frothy.
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Continue to mix while alternating between the two sugars, add 1 TBSP at a time, ending with powder sugar.
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Continue to mix until stiff peaks form.
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Add a few drops of the food coloring until you get the desired color you want.
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Scoop meringue into the piping bag and pipe dollops of the meringue on top of each other.
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Place piping bag aside as your use the remaining meringue as glue for the eyes.
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Bake in the oven for 1 hour and 25 minutes.
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Once baked, using left over meringue, add a tiny bit to the back of the eyes and place onto the cookies.
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Enjoy!