Heart Button Candy
1 1/2 cups meringue
- 2 cups C&H® Confectioners Sugar
- 1 1/2 tablespoons meringue powder
- 3 tablespoons warm water
- pink food coloring
- red food coloring
Please note: This recipe needs to dry for 24 hours.
In a bowl, with mixer at medium speed, beat confectioners' sugar, meringue powder and warm water until stiff peaks form, about 5 to 7 minutes. If icing is too thick, add a couple drops of water. If icing is too thin, add additional confectioners' sugar, and continue beating until desired consistency.
Divide icing into 3 separate bowls. Leave one bowl of frosting white. Make one pink, and the other red. If the icing is too stiff to pipe, add a drop of water and stir. Repeat until desired consistency is achieved. Keep bowls covered tightly with plastic wrap to prevent the icing from drying out.
Fill piping bag with one of the colors. On a flat surface, pipe rows of hearts in desired size onto waxed paper. Repeat for each color. Allow to dry for 24 hours in an undisturbed dry place. Avoid getting the hearts wet.
Cut waxed paper into strips. Store in a glass jar or plastic container.
Draw or print out a sheet of heart shapes, place under the waxed paper and use as a guide to make the hearts.