Based on the meringue cookies I've did previously, I've modified the sweetness by reducing the sugar slightly. Absolutely love the christmasy look for this batch of meringue cookies! My family don't celebrate this festive holiday but I like to bake to have the feel for this coming happy holiday!
This is how I painted the piping bag to create the spiral colour on the meringue
- 2 egg whites
- 1/4 tsp cream of tartar
- 80gm fine sugar
- red & green food colourings
- edible confetti sprinkles for garnishing, optional
- Prepare 2 piping bags fitted with big star tips (2C, 2D ). With a paint brush, paint food colourings into each bag (refer to pic. above).
- In a clean, dry bowl, beat egg whites & cream of tartar until foamy.
- Add sugar gradually and beat till stiff peak formed.
- Scoop half portion of the beaten meringue into each prepared piping bag.
- Pipe the meringue onto 2 lined baking trays. Sprinkle edible confetti over if using.
- Bake in preheated oven at 130 deg cel for 50 mins until the meringue is firm and dry to touch. Remove pan from oven. Peel the meringue off the baking sheet.
- Store in air-tight container.
This post is linked to "Cook and Celebrate: Christmas 2014" organised by Cook & Celebrate Christmas 2014 hosted by Bake For Happy Kids, Eat Your Heart Out and Domestic Goddess Wannabe
This post is linked to "My Treasured Recipes #4 - Ho Ho Ho It's Christmas (Dec 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.