Preheat oven to 200F. Line two baking trays with parchment paper.
Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
Tint meringue as desired. See notes below.
Place meringue into a piping bag fitted with one of the pastry tips listed above. Pipe rows of small stars, drops or swirls onto the baking tray lined with parchment paper. The meringue will not spread or grow during baking, so it’s safe to place them close together.
Bake at 200F for 40 to 50 minutes until the cookies easily remove from with parchment paper.
Cool completely. Enjoy immediately or store in an airtight container for up to two weeks.
To tint the meringue, divide the finished meringue equally into four bowls.
To create the kelly green color, mix 3 drops green gel paste and 1 drop yellow gel paste into one bowl of white meringue.
To create the light green, steal a small scoop of the dark green that you just made and mix it into a different bowl of white meringue.
To make the solid pink, mix 3 drops of pink into one bowl of white meringue.
Leave one bowl white to make the pink striped meringues as follows:
Using a small food grade paint brush or toothpick, paint stripes of pink gel paste color on the inside of your pastry bag. Fill bag with white meringue. When you pipe your meringues they will come out striped with pink.
Liquid is the enemy of a stable meringue so be sure to use a gel paste food color and go light. Too much liquid will break your meringue.
When piping the cookies, I found it helpful to place a small dab of meringue under the parchment paper in each corner of the baking tray to hold the paper in place.
To pipe the tree shaped meringues, use the 1M pastry tip and swirl upward.
Store meringues in an airtight container at room temperature for up to two weeks.