Fun Pinata Ice Cream Cone Cookie Treats. Fill cookies with candies or sprinkles. Makes 16-20 pinata cookies.
Cut the parchment paper to fit a baking sheet. With a pencil trace circles, equivalent to the diameter of ice cream cone onto the parchment. Turn the parchment upside down so pencil marks are facing the baking sheet.
Combine egg whites (4 egg whites), granulated sugar (1 cup) and lemon juice or vinegar (1tsp) in a heat proof bowl.
Place a bowl over a pot of simmering water. Stir mixture until all of the sugar is dissolved. Mixture will be hot to the touch, this is okay.
Rub the mixture between your fingers to check if the sugar is dissolved.
Secure the bowl onto your stand mixer and beat with a wire beater. Start at low speed then gradually increase to medium high.
When medium stiff peaks are formed beat in corn starch (1tbsp), then beat in Vanilla Extract (1tsp) and Lemon Extract (1/2tsp). Continue beating until stiff peaks are formed. When the peak doesn't fall down or bend you are ready to go.
Beat pink gel color into the stiff meringue. Divide meringue and beat rose gel color to one half. Gently marble light pink and darker rose pink meringue.
Fit the pipping bag with a star tip 1M. Fill the piping bag with marbled meringue.
Pipe pink swirls onto the parchment with the circle guide template.
Sprinkle freshly piped meringue swirls with mini chocolate chips.
Bake meringue swirls at 175F for 3 hours, turn off the oven and leave the cookies in the oven till the oven cools.
Store watermelon cookies in an airtight container with a small bowl of raw rice. Raw rice help to keep meringues crisp.
Prepare ice cream cone rack, fill it with ice cream sugar cones.
Pour watermelon sprinkles into a shallow bowl. Melt vibrant green candy melts according to directions.
Dip the outer edge of each sugar cone into chocolate. Allow excess chocolate to drip. Roll the sugar cones in watermelon sprinkles. Set ice cream sugar cones into a cone rack. Fill each ice cream cone with small candies.
Dip bottom of the baked meringue swirls into the chocolate and glue watermelon meringue cookies on top of the ice cream sugar cookies. Take small watermelon shaped sprinkles and dip each into melted chocolate, glue watermelon shaped sprinkles onto each meringue.
Allow chocolate set before packaging ice cream pinata cookies.
Package ice cream cone pinata cookies into clear piping bags. Tie the bags and store in a dry place.
Packaged cookies will keep for 7-10 days.
Recipe by Hanielas.com