Looking for a quick and easy treat for an upcoming birthday party or shower? These Bright and Bold Meringues are just the thing. Made using Wilton Meringue Mix and the Color Right Performance Color System, these meringue cookies pack a powerful (and colorful!) punch, and are great for dressing up your sweet table.
Prepare batter. Prepare meringue mix according to package instructions. Divide into 6 equal portions.
Tint batter. Tint one portion batter each peach, blue, yellow, dark pink, dark red and pink using color combinations provided.
BATTER COLORS TINTED:
Use Color Right base colors and QuickCount color formulas to tint batter in the following shades:
Peach: ½ batch meringue batter + 4P + 2Y + 1R
Blue: ½ batch meringue batter + 1Y + 13B
Yellow: ½ batch meringue batter + 5Y + 1O
Dark Pink: ½ batch meringue batter + 6C + 10P + 3B + 2BK
Dark Red: ½ batch meringue batter + 35R + 20C + 1BK + 5P
Pink: ½ batch meringue batter + 36P + 13R + 3BK
Pipe meringues. Prepare decorating bags separately with tips 2A, 1M and 4B. Fill with desired batter. Pipe rosettes, stars and pull-out dots on parchment paper-covered cookie sheet. Wash tips and repeat with remaining colors.
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.
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 to cover a cake or cupcake.
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.