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

Check out Haniela’s floral cake tutorial here:

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:
Petal tip 104:
Leaf tip 366:
Flower nail:
Parchment paper
Baking sheet
Pink color dust:
Colors: Pink, yellow, blue from the Wilton Color Right color system:
White candy melts:

Music courtesy of Audio Network:

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