Meringue Kisses Cookies

Meringue Kisses Cookies

A

149g 4 egg whites

160g sugar

B

1/4tsp cream of tartar

C

40g powder sugar

10g corn start

Method: 

* Double boiled A & B, until sugar melted.

* Beat to stiff peak.

* Add in C mix well.

* brush colors into piping bag and transfer Meringue into the bag.

* Pipe on each tray.

* Bake 100°c for 2 hours and continue bake 120°c 1 hour.

* when it's done, transfer into air tight container and keep in the fridge.

* If it soften, keep in freezer it will be harden and good again. 

Brush piping bag with your preference colors and fill Meringue in the piping bag.