ROSE MERINGUE COOKIE RECIPE – Mother’s Day Collaboration with HANIELA’S!

Check out Haniela’s floral cake tutorial here: https://youtu.be/Rptoym62Cwk

Meringue Cookie Recipe
4 egg whites (about 3/4 cup)
1/4 teaspoon cream of tartar
3/4 cup granulated sugar
1-3/4 cups confectioners’ sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
Mix egg whites and cream of tartar on high speed until frothy.
Slowly add both sugars and continue to mix until the meringue thickens.
Add salt and vanilla and keep mixing.
Add food coloring and mix until the meringue holds stiff peaks.
Pipe the meringue on a parchment lined baking sheet and bake at 180°F for 2-3 hours or until the meringue is dry.

Supply List
Large piping bags: http://amzn.to/2q6XTzP
Petal tip 104: http://amzn.to/2qM0CLC
Leaf tip 366: http://amzn.to/2pO7gUq
Flower nail: http://amzn.to/2qLX5gd
Parchment paper
Baking sheet
Pink color dust: http://amzn.to/2phbz7q
Brush: http://amzn.to/2pNYupm
Colors: Pink, yellow, blue from the Wilton Color Right color system: http://amzn.to/2pIpTsk
White candy melts: http://amzn.to/2pO6l4l

Music courtesy of Audio Network: https://www.audionetwork.com/browse/m/track/take-me-anywhere-2_95107

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