Julianna Jee

Ingredients

3 large egg whites

3/4 cup sugar

4 drops of raspberry candy flavouring

1/8 tsp red gel food colouring

Procedure

1. Heat oven to 200°F.
2. Beat egg whites in a stand mixer until stiff peaks form.
3. Slowly add the sugar until thick and glossy.
4. Add the colour and flavouring and mix until incorporated.
5. Transfer mixture into a piping bag with a rosette tip.
6. Pipe rosettes onto a parchment lined cookie sheet and bake for about 2 hours.

Notes

• Use older eggs at room temperature for best results.
• I used the Wilton gel icing colour and the Lorann Gourmet raspberry candy & baking flavouring.