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Beat egg whites on high until stiff peaks are formed (about 2 minutes)
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Add 1/2 cup powdered sugar and beat for another 5 minutes until glossy and stiff.
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Gently fold in remaining powdered sugar and the strawberry extract until well combined.
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Separate meringue into 3 bowls
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Add a few drops of food coloring to each bowl
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Using a 3-Color Coupler fill 3 icing bags with the different color meringue.
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Squeeze the meringue onto a cookie sheet lined with parchment paper.
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Bake at 175 for 2 hours.
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When finished, let cool for 10 minutes before serving.