Sunflower Meringue Cookies
flower nail, you can easily use your
protect the surface and then continue as if you were using a flower nail, I
find this to be really useful and have used it numerous times as I keep loosing
Meringues(about 20 medium size
4 large egg whites
3/4 cup granulated sugar
pinch of salt
1 1/2tsp extract(use, vanilla, mint, orange, lemon..etc)
Yellow food coloring, brown food coloring or cocoa powder
- Wipe your mixing bowl and tools with a paper tower
dipped in vinegar, wipe dry.
- Using a whisk combine egg whites,
pinch of salt, sugar in a heat proof bowl, best is tempered glass or your
stainless steel mixer bowl. Set the bowl over the pan with simmering water.
Whisking constantly, until sugar dissolves and mixture is hot to the touch,
about 5 minutes or so.
- Transfer the bowl to your electric
mixers, using wire attachment, beat the mixture gradually from low to high,
until stiff peaks are formed. About 5-8 minutes. Add the flavoring and mix for
a minute or so to incorporate the
- Remove about 1 cup of meringue and
add about 1tbl of cocoa, stir well, fill the piping bag fitted with a star tip
with cocoa meringue, set aside.
- Color remaining meringue with yellow
food coloring, and fill a piping bag fitted with a leaf tip.
- Place a dot of
meringue onto the flower nail and place a piece of parchment square on top
to secure it.
- Using a large
Wilton Leaf Tip#115 start piping flower petals, turn the flower nail as
you progress piping the petals
- Once you pipe
all the petals, using a star tip and brown meringue pipe a small star in
the center of the flower petals
- Place unbaked
meringue flowers onto a baking sheet
- Bake for 1 to 2
hours, turn the oven off and leave the meringues in the oven until cool
- Store in the
airtight container, if storing for longer then few days I suggest placing
few packets of silica gel in the container to keep the moisture away. Storing sugar decorations with silica gel packets
Pretty Meringue Cookies