Meringue Roses

In mixing bowl (that is completely CLEAN & DRY), beat egg whites on medium-high until foamy, about 30 seconds. Dissolve your corn starch in the vinegar in a small bowl. Add vinegar and corn starch and continue to beat for another minute or so until soft peaks form. Add your Vanilla In a slow stream, add sugar. I like to add the sugar a few tablespoons at a time and usually just turn the mixer on and off. Beat for about 5 minutes, until stiff peaks form.If you want to add flavor (see notes) – now is the time. Divide your Meringue if needed.Line baking sheets with parchment paper or Slipmats. Fill pastry bags with meringue (one color in each bag). To make roses – be sure to use a large star tip. Start in the center and make one full circle around to make the rose. You can also just make dollops with the star tip, or even use a spoon. There is something just show-stoppingly beautiful about the roses though.Place baking sheets in 200 degree oven for 90 minutes. Turn oven off and leave in oven as the oven naturally cools for 6 hours or overnight. The easiest way to do this is to make them in the evening and then after the 90 minutes, let them set there overnight. You can even package them up in the morning that you need them then and be good to go. Package in airtight containers (or ziploc) and enjoy!