Josh Short, pastry chef at the Hay-Adams Hotel, has created this year’s cookie project: Meringue Angels. With the right consistency of meringue, he says you can quickly become adept at making angels of varying size and shape. Use them as a garnish for your holiday buffet — or just eat them.
Besides the recipe ingredients, you’ll need:
Right click the image to print and use as a wing template.
■ Stand mixer, fitted with a whisk attachment
■ One or two disposable pastry bags (or you can use a large resealable plastic food storage bag and cut off one bottom corner)
■ Wing template (see )
■ Parchment paper
■ Rolling pin (for the halos)
■ Yellow gumdrops or Dots or fondant (for the halos)
■ 1-inch round cutters (for the halos)
■ Red and blue paste food coloring (for the face; such as Wilton brand)
■Edible glitter (optional, but recommended)