meringues1.jpg|1
meringues1.jpg|1

Pastel Meringues

Whether you're looking for a sweet treat for Easter, a baby shower or a bridal shower, these Pastel Meringues are a great solution. Using a variety of decorating tips, these meringue cookies combine solid and striped batter to make fun color effects that are sure to catch everyone's eye! You can see these cookies and many more in the How to Decorate Cakes & Desserts kit, filled with lots of tutorials, inspiration and even a few must-have tools for cake decorating.
  • Skill LevelBeginner
Print Recipe

Ingredients

  • Lemon Yellow Icing Color, 1 oz.

  • Kelly Green Icing Color, 1 oz.

  • Basic Meringue Cookies

  • Rose Icing Color, 1 oz. - Pink Food Coloring

  • Violet Icing Color, 1 oz. Gel Food Coloring

  • Sky Blue Icing Color, 1 oz.

  • Tools

  • Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack

  • Large Round Tip 2A

  • Open Star Cake Decorating Tip 1M

  • Recipe Right Non-Stick Cookie Sheet, 15.25 x 10.25-Inch

  • Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count

  • Double Roll Parchment Paper

  • Open Star Cake Decorating Tip 21

  • 12-Inch Disposable Decorating Bags, 24-Count - 12-Inch Disposable Piping Bags

  • Scissors

Instructions

Click to mark complete

  1. Tint batter. Prepare meringue batter following recipe instructions. Divide batter into four equal portions. Tint one portion purple using color combination provided. Tint one portion aqua using color combination provided. Combine Violet and Rose icing colors to get purple color shown. Combine Kelly Green and Sky Blue icing colors to get aqua color shown. Using Lemon Yellow icing color, tint one portion yellow. Leave remaining portion white.

  2. Prepare decorating bags. Prepare 16 in. decorating bag with tip 2A. Fill with purple batter.

    Prepare two 12 in. decorating bags separately with yellow and aqua batter. Cut ¼ in. tip in each bag.

    Prepare 16 in. decorating bag with tip 1M. Using 12 in. bag with aqua batter, stripe inside of 16 in. bag. Fill with half white batter.

    Prepare 16 in. decorating bag with tip 21. Using 12 in. bag with yellow batter, stripe inside of 16 in. bag. Fill with remaining white batter.

  3. Pipe cookies. On parchment-lined cookie sheet, use prepared bags to pipe swirls, rosettes, pull-out dots and stars.

    Bake and cool following recipe instructions.

Notes

How To

  • How to Pipe A Rosette

    How to Pipe A Rosette

    Learn how to pipe beautiful rosettes, big and small, to add charming floral accents. Rosettes are a great way to create quick decorations. Different tips create different petal effects. Rosettes can be used to add a simple floral accent to a dessert, or cover a cake and cupcakes.

  • How to Pipe a Star

    How to Pipe a Star

    One of the most popular techniques, stars come in a range of sizes and styles. Experiment with open and closed stars for variation in look. The star technique is timeless and can be used as a classic border or as a stunning fill-in for the top of a dessert.

  • How to Pipe Dots

    How to Pipe Dots

    Perfect for classic borders or cloudlike decorations, dots are a versatile technique that can be piped in a range of sizes. The dot technique can be used as a simple border for cakes and cookies, as well as for icing cupcakes or piping meringues.

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