RECIPE: SUGAR CANDY SWIRLS
3 large egg whites, room temperature
¾ cup sugar
½ vanilla bean, seeds scraped
Large pinch of salt
Large pinch of cream of tartar
Red food coloring gel
Preheat oven to 200˚ F.
Combine egg whites and sugar in a heatproof bowl. Add vanilla bean seeds.
Set bowl over a pot of simmering water, and stir until sugar dissolves and mixture is warm (about 3 minutes). Add salt and cream of tartar.
Beat with a mixer on medium-high speed until stiff, glossy peaks form and meringue is mostly cooled (about 7 minutes).
Using a small paintbrush, paint 3 vertical stripes of food coloring inside a pastry bag fitted with a star tip. Fill bag with meringue, and pipe 1-1½ inch circular shapes 2 inches apart on parchment-lined baking sheets. As you finish piping each shape, apply less pressure to pastry bag, and swirl the tip off in a circular motion.
Bake meringues until crisp on the outside but still soft inside (about 1 hour and 15 minutes). Let cool completely on a wire rack. Store in an airtight container.
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