Poinsettia Meringue Cookies

Preheat the oven to 200 degrees F (100 degrees C).

Place your Eggland's Best Liquid Egg Whites (3/4 cup), Granulated Sugar (1 cup), and Salt (1 pinch) into the bowl of your stand mixer (preferably metal) or any large heat-proof bowl. Be sure the bowl is clean and free of any grease.

Fill a pot with approximately 2 inches of water, and place on a low-medium heat. Bring to a simmer, and place the bowl of egg whites on top of the pot.

Whisk the egg whites periodically while beating with a metal whisk, and remove from the heat once the sugar has dissolved completely- about 5 minutes. Using the whisk attachment on your mixer, beat the egg whites until stiff peaks have formed. Add in the Clear Imitation Vanilla Extract (1 tsp).

Transfer a portion of the meringue into a smaller bowl and add Green Food Coloring (as needed). Place the colored meringue into a piping bag fitted with a #352 tip.

Fill a second piping bag with uncolored meringue fitted with a #352 tip. Place a square of parchment paper onto a flower nail and pipe 4 green leaves onto it.

Pipe 4 white petals between the green leaves and continue with the second row of white petals. Add some small Gold Sprinkles (to taste) into the center to finish the flower.

Place in a preheated oven at 200 degrees F and bake for 2-3 hours. Enjoy!