Candy Corn Meringues

You’ll need 3 piping bags fitted with a 1M tip and orange and yellow gel food color

INGREDIENTS 

4 egg whites (it’s easiest to separate the eggs while they are cold…but let egg whites warm up to room temperature for best volume) 

1/4 teaspoon salt 

1/4 teaspoon cream of tartar 

1 1/3 cup sugar

Preheat oven to 225.  Line large baking sheet with foil.  Make sure your mixing bowl and whisk attachment to mixer are clean and grease-free. 

In the bowl of your mixer, beat egg whites on high until foamy.  Add salt and cream of tartar and beat until soft peaks form.  Add sugar slowly over an 8 minute time period.  Once 8 minutes are over, your meringue should hold  stiff peaks. 

Set aside 1/4 of the meringue.  Split what is left into two clean bowls and color one with orange and one with yellow coloring.  Fold coloring into meringue gently (do not stir) and stop folding as soon as it’s just barely mixed. 

Put each color meringue in separate piping bags.  Pipe yellow rosette swirls with your meringue.  Top with a smaller orange swirl, then top with a white meringue star.  Bake for 1 1/2 hours at 225.  Turn oven off, open oven door about an inch, and let cool for another hour.

Recipe Source: http://www.confessionsofacookbookqueen.com/2011/09/candy-corn-meringue-cookie-recipe/