The Washington Post

How to make Meringue Angels

Josh Short, pastry chef at the Hay-Adams Hotel, demonstrates how to make meringue angels. (Whitney Shefte/The Washington Post)

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:

■ 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 )

Right click the image to print and use as a wing template.

■ 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)

More from Food:

To fix gingerbread recipe, add ginger

Decorating cookies, au naturel

Tips to bake like a pro



Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read



Success! Check your inbox for details.

See all newsletters

Your Three. Videos curated for you.
Play Videos
Making family dinnertime happen
Deaf banjo player teaches thousands
New limbs for Pakistani soldiers
Play Videos
A veteran finds healing on a dog sled
Learn to make this twice-baked cookie
How to prevent 'e-barrassment'
Play Videos
Syrian refugee: 'I’m committed to the power of music'
The art of tortilla-making
Michael Bolton's cinematic serenade to Detroit
Play Videos
Circus nuns: These sisters are no act
5 ways to raise girls to be leaders
Cool off with sno-balls, a New Orleans treat

To keep reading, please enter your email address.

You’ll also receive from The Washington Post:
  • A free 6-week digital subscription
  • Our daily newsletter in your inbox

Please enter a valid email address

I have read and agree to the Terms of Service and Privacy Policy.

Please indicate agreement.

Thank you.

Check your inbox. We’ve sent an email explaining how to set up an account and activate your free digital subscription.