Meringue Cookies

originally from Martha Stewart adapted by Created by Diane

4 large egg whites

1 cup sugar

1 Tablespoon meringue powder

1 teaspoon extract extract (the pink roses have raspberry extract) depending on what flavor you are trying to achieve, add that extract or flavor oil. The possibilities are endless.

In a double boiler, combine egg whites, sugar and meringue powder. Whisk until sugar dissolves and egg whites are hot 3-4 minutes.

Transfer to mixing bowl, with whisk attachment, mix on low speed increasing to high until stiff glossy peaks form, this takes about 10 minutes.

The roses are created with a 2D tip in a piping bag.

Bake on parchment lined baking sheet at 175 degrees for 1 ½ hours then turn off oven and leave them in the oven for another hour or until dry.

Mint Chocolate Chip Meringue Cookies

I added 4 Tablespoons Creme de Menthe and stirred in ½ cup mini chocolate chips at the end. You could add peppermint extract and green food coloring instead.