Striped Champagne Meringue Cookies

Light and crispy, these Striped Champagne Meringue Cookies are a wonderful sweet treat for any occasion. Dipped in rich dark cocoa candy, these meringue cookies would make great gifts or party favors for a wedding or baby shower. Use any variety of large decorating tips to make meringues of different shapes and sizes, and stripe your decorating bag to create a unique color effect on your cookies everyone will love.

Amount48

Ingredients & Tools
Instructions

Ingredients

Dark Cocoa Candy Melts
Orange Icing Color, 1 oz.
Christmas Red Icing Color, 1 oz.
Champagne Meringue Cookies

Tools
Large Round Tip 2A
Perfect Results Premium Non-Stick Bakeware Mega Cookie Pan, 15 x 21-Inch
Expand and Fold 16-Inch Non-Stick Cooling Rack
10 x 14-Inch Rectangular Cake Boards, 6-Piece
Decorator Preferred 9inch Angled Spatula
Decorating Bags, 16-Inch Disposable Piping Bags, 12-Count
Double Roll Parchment Paper
#105 Specialty Piping Tip
Drop Flower Tip 108
Large Drop Flower Tip 2C
Waxed Paper

Instructions

Click to mark complete

Prepare meringue.Prepare meringue following recipe instructions provided. Remove ¼ cup white prepared batter; tint light red. Remove ¼ cup white prepared batter; tint orange following color combinations provided. Reserve remaining batter white. *Combine Christmas Red and Orange to get color shown.
Pipe meringues. Prepare six decorating bags separately with tips 2C, 2A, 105, 4B, 1M and 108. Using spatula, stripe inside of bags with tinted meringue batter; fill with white batter. Pipe pull-out stars and pull-out dots on parchment-lined cookie sheet. Bake and cool.
Prepare candy.Melt Dark Cocoa Candy Melts candy according to package instructions. Dip bottom of each meringue in candy; transfer to wax paper-lined cake board. Chill until set, about 10 to 15 minutes.