HYDRANGEA MERINGUE COOKIES RECIPE
(12 large Hydrangea Cookies)
4 room temperature egg whites
1cup granulated sugar
1tsp vanilla extract, use only alcohol based extracts
pinch of salt
Pink, Purple, Royal Blue Food Coloring( I used Americolos Gel Color)
Prepare template, draw circles onto the parchment paper( use a glass, cookie cutter to make even circles), flip the paper ink/graphite down, secure it onto the back of the baking sheet with some Crisco, set aside.
In the clean bowl of your mixer whisk together egg whites, sugar and a pinch of salt. Put the bowl over the pot of simmering water. Stir with the whisk until sugar is dissolved, about 3-5 minutes.
Transfer bowl onto the mixer and beat on high, add vanilla extract, beat until glossy and thick meringue has formed. Meringue should hold the peak.
Divide into 3 portions, color each portion with different color, pink, purple and blue. Fold the color into the meringue.
Fit the large piping bag with the Wilton 2D piping tip. Place all 3 piping bags filled with meringues into one large piping bag fitter with the piping tip. Start piping. As soon as you see all 3 colored meringues coming out, start piping onto the parchment, using the template as a guide, pipe circles first and then fill the centers.
Bake at 175F, for 2 hours, then turn of the oven and leave the cookie in the oven, until oven cools down, best to leave them overnight. Next day, peel the cookies from the parchment, store in the airtight container, layered between pieces of wax paper.
Enjoy.
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