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Leftover Egg Whites Meringue


  • 1 cup whisked meringue
  • 12 cookies
  • Food coloring


  • If the meringue feels too flat or runny, you can add a spoon of powdered sugar and whisk again until it thickens.
  • Divide the meringue into several sections, and whisk in different shades of food coloring.
  • Get your cookies and use a pastry bag to outline your cookies with a single color.
  • Use another color of meringue to fill in the outline.
  • Allow the cookies to dry for several hours until the icing is firm. Keep them in the fridge.