|Food coloring||1 , piped (recipe meringue small amount liquid)|
Prepare the Piping Meringue.
(For colored flowers, add desired food coloring to meringue just before the sugar is added.) Pipe a dot of meringue onto a metal flower nail; place a 3-inch square of waxed paper on flower nail.
Spoon meringue into a decorating bag fitted with large rose tip No.
127D; holding wide end of tip down, pipe a flower shape onto waxed paper, slowly rotating the nail as you pipe to form the flower.
Transfer waxed paper square to a baking sheet; repeat with remaining meringue.
Bake at 200Â° for 1 hour; turn off oven, and cool in oven 1 hour.
Remove from oven, and cool completely on wire rack.
Peel the flowers from waxed paper and use immediately, or carefully layer the flowers between waxed paper in an airtight container.
Store at room temperature for up to 2 days, or freeze for several weeks.