Meringue rose pops recipe

Meringue rose pops recipe
Meringue cookies also known as Meringue kisses are such a versatile cookie. You can bake them in almost any flavour that you want, color or shape. Dip them in chocolate with sprinkles or nuts, sandwich two cookies together with buttercream, ganache or simply your favorite filling I mean the ideas are endless. Today, I decided to show you how to make Meringue rose pops. These cookies are light, airy, sugary, and crisp on the outside.
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4 egg whites
1 cup granulated sugar
1 pinch of cream of tartar
Vanilla extract
Food coloring
Decorative straws 
Step 1
Heat oven at 175' F 
Step 2 
Combine egg whites, granulated sugar and cream of tartar in the top of a double boiler. (I don't have a double boiler, so I simply boil water in a medium pot and use a smaller metal mixing bowl over it.
  Step 3
Using a whisk, constantly stir until the sugar has completely dissolved for about 3-5 minutes. (***very important to heat your egg whites to make sure you are killing bacteria that might be contained from the eggs***)
 Step 4
Then, using an electric mixer, whisk the egg whites on low speed gradually increase speed. Continu whisking for about 6-10 minutes add your vanilla extract beat until stiff peaks form.
 Step 5
Add your food coloring 
Step 6
Pipe your roses using a 2D piping tip. Try to pipe them all the same size.
Step 7
Bake for 1 1/2 hour. Once baked, let them cool off on a cookie rack.
Step 8
 Fill the inside of your cookies with melted chocolate
Step 9

 Place a decorative straw in the middle and cover it with more melted chocolate. 
Step 10
Place another meringue cookie on top and let the chocolate set.
Step 11
You may also use other piping tips to create other  meringue shapes.