Easy Ginger Bread House

Prep Time: 10 mins

Ingredients:
6 intact graham crackers
1 lb powdered sugar
2 pasteurized egg whites OR meringue powder
1/4 cup water
variety of candy
square piece of cardboard
aluminum foil
pastry bag with round tip or plastic baggie or Kids Decorating Set ^[1]

Cover your cardboard in aluminum foil and separate candy into muffin tins. Set up an assembly area with all the candy in muffin tins. Using your electric mixer blend together eggs whites (or meringue powder), sugar and water until it forms shiny and smooth ribbon like consistency. Transfer to a pastry bag (or ziploc with the end cut off). Place one graham cracker on a cutting board and use a serrated knife to saw off  an angled line from the center of the long side to the center line of either side of the cracker to form a peak. (Resist the urge to cut, you should just gently saw). Repeat with one more cracker. This will form the front and back doors of your house. To assemble the house, pipe some frosting onto the aluminum covered cardboard and stand one piece of un-cut graham cracker up in the frosting. Pipe more frosting along the inside walls of your gingerbread house and attach a door piece to that frosting. Measure where the other wall of your house should go but putting it up against the other side of the door. Once you’ve found the correct position, add a line of frosting to the aluminum covered cardboard and to the inside part of the graham cracker and glue it all together. Three walls of your house should be up. Now add the fourth wall (remaining door) by piping frosting at the other end of the graham crackers and attach the door. Run a line of frosting at the top of each wall and attach your roof at an angle. Add frosting where the two parts of the roof come together. Reinforce all walls and the roof by piping in an extra layer of frosting. Let settle for 5 minutes pressing in to reinforce where needed. Once it’s stable, decorate!