gingerbread

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gingerbread
By melanie

My sister has made them with her classroom every year for the past ten years. She uses the eggwhite frosting and has moms make it that morning. She said it does not work well if you make it the night before and refrigerate
it. You can refrigerate it that morning if needed. Store in a bowl with plastic wrap RIGHT AGAINST the surface of the icing to keep it from drying out. She uses 6 batches for every ten students!!! The recipe below makes one batch.
3 large eggwhites
one box powdered sugar (16 0z)
3/4 teaspoon cream of tartar
Blend together and beat on high for 7 to 8 mins.
Her students

each make their own house on Chinette plates and use lots of frosting to create snow as well as hold the graham crackers together. They use an empty milk carton from their cafeteria lunch to use as a frame for their houses. Then they frost the outside of them and place the graham crackers on the carton to make walls and a roof. They use sugar cones placed upside down and frosted for snowy trees. They then decorate them with small candies, etc. Each plate comes out beautifully. Lost of little candies and confections make them gorgeous. The small gingerbread cookies that they have this time of year look cute, too. Candy canes, gumdrops and sprinkles are also used by her students. I'm going to try it this year. (Am I crazy?) She usually has supplies on hand to make the frosting in case they need more. She asks students to bring in the supplies from home.