Haniela's

Sunday, April 26, 2015

Cookie Decorating Class

 
Hi Everyone,
I have some fun cookie news! I will be teaching a Beginner Cookie Decorating Class. When and where is included below. For additional details please email me at hanielas@yahoo.com
I hope you can join me. Let's decorate cookies.
 
WHEN : May 7th, 2015 5-8pm, May 16th, 2015 11-2pm
WHERE : Relish Home Made Food, Souderton PA (direction, click on the link)
COST  : $65 (this is a 3 hour class, supplies included)
SIGN UP & DETAILS : email Hani, hanielas@yahoo.com
SPACE IS LIMITED : Maximum 12 Students, Minimum 6 Students




Tuesday, April 21, 2015

Hydrangea Meringue Cookies

 
 
 For those of you following my blog for a while you know I love meringue. I've made meringue desserts, cookies for different occasions and holidays before.
This time around I decided to make pretty hydrangea  meringue cookies. They are easy to make and are super pretty. Well, I'll let you be the judge of that. I hope you like them. Enjoy.



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.
Fill the piping bags.
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, for up to 5 days.
Enjoy.

Tools Used in this video
WILTON PIPING TIP 2D
Baking Sheets, my favorite
Parchment Paper- a large roll, lasts a long time
Americolor Food Colorings




For more Meringue Cookies and Desserts check out my Pinterest Board MERINGUE DESSERTS
Content & Photography © Haniela's, All rights reserved

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