Fun Pinata Ice Cream Cone Cookie Treats. Fill cookies with candies or sprinkles. Makes 16-20 pinata cookies.
Prep Time15 minutesmins
Cook Time3 hourshrs
Course: Candy, Cookies
Cuisine: American
Keyword: meringue cookies, pinata cookies, watermelon meringue cookies
Servings: 20
Author: Hani Bacova
Ingredients
WATERMELON MERINGUE COOKIES
4egg whites
1cupsugar
1tspvinegar or lemon juice
1tspVanilla Extract
1/2tspLemon Extract
1tbspcorn starch
Meringue Cookies Topping
2-3tbspmini chocolate chips
ASSEMBLE ICE CREAM CONE PINATA COOKIES
1pkgbright green candy melts
Watermelon Sprinkles
16-20Ice Cream Sugar Cones
small candies
Instructions
PREPARE A BAKING SHEET AND A TEMPLATE
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.
MERINGUE
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.
COLOR MERINGUE
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.
PIPE SWIRLS
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.
ADD CHOCOLATE TOPPING
Sprinkle freshly piped meringue swirls with mini chocolate chips.
BAKE WATERMELON MERINGUE COOKIES
Bake meringue swirls at 175F for 3 hours, turn off the oven and leave the cookies in the oven till the oven cools.
STORE MERINGUE COOKIES
Store watermelon cookies in an airtight container with a small bowl of raw rice. Raw rice help to keep meringues crisp.
ASSEMBLE WATERMELON ICE CREAM CONE PINATA COOKIES
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.
HOW TO PACKAGE ICE CREAM PINATA COOKIES
Package ice cream cone pinata cookies into clear piping bags. Tie the bags and store in a dry place.
Notes
HOW LONG WILL WATERMELON ICE CREAM CONE PINATA KEEP?