Frosty Snowman Meringues

3 egg whites
1/4 tsp. cream of tartar
1/4 tsp. almond extract
2/3 c. sugar
18 thin pretzel sticks (2 1/4 inch) broken in half
36 miniature semisweet chocolate chips
18 pieces candy corn, tips only
54 miniature candy-coated candies
3-4 rolls Betty Crocker Fruit Roll-Ups chewy fruit snack

Heat oven to 200 F.  Line 2 cookie sheets with cooking parchment paper.

In large bowl, beat egg whites, cream of tartar, and almond extract with electric mixer on medium speed until soft peaks form.  Gradually add sugar, 2 Tbsp. at a time, beating on high speed until stiff glossy peaks form and sugar is almost dissolved.

Spoon meringue mixture into large decorating back fitted with 1/2 inch plain tip.  For each snowman, squeeze and release bag in place to form 2-inch ball on cookie sheets.  Lift bag; squeeze and release bag to form middle layer of snowman.  Lift bag; squeeze and release bag to form top section of snowman.  Insert pretzel stick pieces into sides of snowman for arms.  Place chocolate chips on snowman for eyes, candy corn tips for noses and 3 miniature candies on each snowman for buttons.

Bake 2 hours or until set and dry but not brown.  Turn off oven; leave meringue in oven with door closed for 8 hours.  Decorate with fruit snack for caps.