Candy Corn Meringues

Step 1

Preheat oven to 150-170 degrees. In the bowl of an electric mixer separate egg yolks from egg whites. Let the eggs come to room temp.

Step 2

Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.

Step 3

Divide into three bowl. To make the most meringues put a little more in the orange bowl, and the most in the yellow bowl because you will use the most of these colors.

Step 4

Add orange to your middle bowl and yellow to the bowl with the most meringue.

Step 5

Fill piping bags with meringue using a large round tip (I used Wilton #2A). If you only have one tip or one bag just start with yellow and wash in between of course.

Step 6

On a parchment paper lined cookie sheet pipe yellow dots of meringue about an inch across. Holding the icing bag vertical. Just press gently until you get a nice shape release pressure then pull up. I have found that these bake best when they are no bigger then and inch wide and an inch tall.

Step 7

Layer an orange dot on top slightly smaller, remember to keep the icing bag vertical it will help loads!

Step 8

Layer a smaller white dot on top. Pull up as you release pressure to get a nice little tip.

Step 9

Now bake at a very low heat (about 150-170) for about two hours to two and a half hours until they are nice and crisp. I just checked on mine every so often to make sure they haven’t started to brown. Every oven is different. I have found in the past that a low temp for a much longer time is far better then a higher temp with a risk of browning.