Combining the effervescent nature of champagne with the unique texture of a meringue cookie is a match made in heaven. The crisp essence of champagne is captured in a delicate cookie, crisp like champagne on the outside with a slightly chewy inside. These lovely cookies pair well with other sweet flavors like vanilla, chocolate and stone fruits. A perfect party favor at baby and bridal showers, luncheons, and weddings!
Preheat oven to 250°F. Prepare cookie pans with parchment paper.
In large bowl, whip Meringue Powder and water with electric mixer on high speed until soft peaks form. With mixer running, add Crisp Champagne Flavor and gradually add sugar. Whip to stiff peaks. Add icing color, if using, and whip until well combined, scraping down bottom and sides of bowl as necessary.
Fill decorating bag fitted with tip 1M with meringue mixture; pipe 2 in. diameter swirls onto parchment-lined cookie pans, spacing 1 in. apart.
Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan. Peel cooled meringues off of parchment paper.
Toasted Coconut takes on a nutty, caramelized flavor and that?s exactly what you?ll taste when you bite into a warm crisp cookie, bursting with tropical island flavor. As the edges and bottoms of the cookies brown during baking, the caramelized flavor brightens balancing the rich buttery notes of flavor. A pinch of sparkling sugar adds an extra element of crunch.