Ingredients 1 bag (10 oz.) Limited Edition Dark Cocoa Raspberry Candy Melts® Candy 1/4 cup Meringue Powder 1/2 cup water 1 1/3 cups granulated sugar 2 teaspoons clear vanilla extract Rose Icing Color 3 tablespoons heavy whipping cream Tools Cookie Pan Double Roll Parchment Paper 12 in. Disposable Decorating Bags Extra Large Round Tip 1A Instructions Click to mark complete - Preheat oven to 250°F. Prepare cookie pans with parchment paper. - Finely chop 1/2 cup Candy Melts candy. Reserve remaining for filling. - In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar. Whip until stiff peaks. Add vanilla and icing color and whip until well combined, scraping down bottom and sides of bowl as necessary. Add chopped candy and whip until combined. Spoon meringue into disposable decorating bag fitted with Tip 1A. Pipe 2 in. diameter circles onto parchment-lined cookie pans, spacing 1 in. apart. - Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Cool completely. - For filling, melt remaining Candy Melts Candy in microwave following package instructions. Add cream and whisk to combine. Chill until thickened, about 20 minutes. - Peel cooled meringues off of parchment paper. Pipe or spoon about 1-1/2 teaspoons filling onto half of meringues; sandwich with another meringue.
