CACTUS MERINGUE COOKIES
Do you have a Cinco de Mayo or Western theme celebration coming up? These little Cactus Meringues are perfect as sweet tasty snacks to munch on or to decorate a cake. They are really easy to make and can work for a variety of themes.
- ¾ cup Granulated Sugar
- ½ cup boiling water
- ¼ cup Chefmaster Deluxe Meringue Powder
- ¼ tsp Vanilla Extract (more if you desire a stronger flavor profile)
- Chefmaster Leaf Green Liqua-Gel® food coloring
- Shredded coconut or sesame seeds (optional)
Tools & Utensils:
Measuring Cups & Spoons
Small Sauce Pan (or Hot Water Kettle)
Stand Mixer with a whisk attachment
1 Decorating Pastry Bag with coupler and large star decorating tip (#1M or similar recommended)
Rubber Band (or flat plastic bag clip)
Tall wide Glass or small flower vase (optional)
- Prepare and measure all your ingredients.
- Heat oven to 250°F (225°F for convection oven).
- Put water to boil.
- Add granulated sugar to the mixer bowl.
- Pour boiling water on the top of your sugar and stir on lowest setting until fully dissolved.
- Let mix cool off completely. During that time, line your baking sheets with parchment paper.
- Once simple syrup is fully cooled, add your meringue powder.
- Beat at medium speed for a few minutes, then high speed until high, stiff peaks form.
- Mix in the vanilla flavor AND Chefmaster Leaf Green Liqua-Gel® until well blended and evenly distributed.
- Attach the coupler and large start tip to your first pastry bag.
- Fold the top of the pastry bag down a few inches and use a spatula to carefully transfer the meringue mixture into your bag.
- It is easier to set your pastry bag inside a tall glass with the tip down and fold over the sides of the glass than to hold the bag with your hands.
- Close your decorating bag by twisting the top and sealing with a strong rubber band or plastic bag clip.