Pastel Meringues
Additional Information
Step 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.
Step 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.
Step 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.
Products
Lemon Yellow Gel Food Coloring Icing Color
Variations
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Kelly Green Gel Food Coloring Icing Color
Variations
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Rose Gel Food Coloring Icing Color
Variations
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Purple Gel Food Coloring Icing Color
Variations
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Sky Blue Gel Food Coloring Icing Color
Variations
In Stock (ships in 1-2 business days)
Products
![Wilton Decorating Bags - 12 Inch Disposable Piping Bags](https://www.wilton.com/dw/image/v2/AAWA_PRD/on/demandware.static/-/Sites-wilton-product-master/default/dw273128cc/images/product/2104-1358/2104-1358DiIcDe8078 pkg.jpg?sw=89&sh=89&sm=fit "12" Disposable Piping Bags")
Scissors
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.
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.
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.
