No Reviews
You must be logged in to post a review.
These are perfect for your Mother’s Day table, or a gift for a friend, teacher or get well soon!
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.
2 Comments
Leave a Comment
You must be logged in to post a comment.
Carol on 5.10.2012
Absolutely beautiful! I will have to give these a try when I have egg white left from making chocolate cream pie. Thanks so much!
Carol
WickedCreations on 5.10.2012
OH so pretty!! I have to make these!! Thanks for sharing!