Meringue Rose Cookies

In a mixing bowl (that is completely dry), beat egg whites until foamy, about 30 seconds. Add vinegar and corn starch and continue to beat for another minute until soft peaks form. In a slow stream, add sugar. Beat for about 4-5 minutes until stiff peaks form.

Divide meringue into thirds. Beat in one color of jello to each third. I made the green meringue with slightly less, because I was only making leaves.

Line baking sheets with parchment paper. Fill pastry bags with meringue (one color in each bag). For the roses, I used the 6S open star tip. Start in the center and make one full circle around to make the rose. Repeat for the pink and yellow meringue.

For the green meringue I used tip 70 to make the leaf. Just make a straight line, wiggling a little bit and lift straight up at the end of the leaf. Repeat until done.

Place baking sheets in 200ºF oven for 90 minutes. Turn oven off and leave in oven for 6 hours or overnight. I prefer to just make these in the evening after dinner, cook for the 90 minutes, then turn the ovens off and leave them in there overnight. Package in airtight containers (or Ziploc) and enjoy!

Note: If you can’t find caster sugar, you can process your granulated sugar in a food processor or blender to get it extra fine.