We'll guide you through crafting this elegant cookie, adorned with royal icing holly leaves piped using a template from Autumn Carpenter's artwork. These high-quality food-grade sheets allow you to effortlessly create your own adorable edible pieces to accent cakes, cookies, and cupcakes. Whether you choose to use royal icing, chocolate, or rolled fondant, simply pipe directly onto the sheets, let them dry overnight (chocolate dries in minutes), and easily remove the pieces for stunning decorations. Step-by-step instructions are included with each set, making decorating a breeze. Let the holiday baking festivities begin!
Instructions
Meringue Cookies with Holly Decoration
Ingredients:
1 cup granulated sugar
1/2 cup boiling water
1/4 cup meringue powder
1 teaspoon desired flavoring extract (e.g., vanilla, almond, peppermint)
Gel food coloring (optional)
Royal icing (prepared according to your preferred recipe)
Piping bags
Tip #350 (for holly leaves)
Tip #3 (for berries)
Holly pattern template
Polyblade or small knife
Instructions:
Preheat the oven: Preheat your oven to 250°F (120°C). Line baking sheets with parchment paper or silicone mats.
Prepare the sugar syrup: In a small saucepan, dissolve 1 cup of sugar into 1/2 cup of boiling water. Stir until the sugar is completely dissolved. Remove from heat and allow the sugar syrup to cool to room temperature.
Make the meringue: In a clean, dry mixing bowl, combine the cooled sugar syrup and 1/4 cup of meringue powder. Beat on high speed until stiff peaks form. This may take several minutes.
Add flavoring and coloring: Once stiff peaks have formed, gently fold in 1 teaspoon of desired flavoring extract and food coloring, if using. Be careful not to deflate the meringue.
Fill piping bag: Fit a piping bag with a sultan tip and fill it with the meringue mixture.
Pipe the meringue: Pipe meringue shapes onto the prepared baking sheets using the sultan tip. Touch the tip to the surface, squeeze the piping bag until the desired volume is achieved, then lift straight up. Leave some space between each cookie.
Bake the meringues: Place the baking sheets in the preheated oven and bake for 40-45 minutes, or until the meringues are set. They should be easily lifted off the pan and the bottoms should be dry.
Prepare royal icing: While the meringues are cooling, prepare royal icing according to your preferred recipe.
Decorate with holly leaves and berries: Fit a piping bag with tip #350 and fill it with stiff royal icing. Place the holly pattern template on a flat surface. Pipe holly leaves onto the template using the green royal icing. Then, switch to tip #3 and pipe berries next to the leaves using the red royal icing. Allow the icing to dry overnight.
Remove from template: Once the royal icing decorations are completely dry, carefully use a polyblade or small knife to remove them from the template.
Attach decorations to the meringues: Use a small amount of royal icing to attach the holly leaves to the baked meringue wreaths.
Allow to set: Let the assembled cookies sit for a short while to allow the icing to set.
Serve or store: Your Christmas Wreath Meringue Cookies are now ready to be served or stored in an airtight container at room temperature.
Enjoy your festive and delicious Christmas treats!
