You can pipe these cookies into small hearts, stars, or squiggly snakes, they are super fun and easy to make #Cookies#Baking#Holiday
Ingredients
4 large egg whites
300g caster sugar
400g unsalted butter softened at room temperature
1 tsp vanilla extract
Zest of orange or lemon (optional)
You can also use the swiss meringue buttercream to pipe onto your cakes or upcakes instead of baking them into cookies
Directions
Using a double boiler, add in egg whites, and sugar, stirring over medium low heat until sugar dissolved
Place bowl back to Ventray Stand mixer, attach wire whisk, mix at high speed for about 10 minutes or until mixture completely fluffy and cooled. Stiff peak forms .
Add softened butter piece by piece while mixing at a medium speed
Blend for another 3-5 minutes or until buttercream silky smooth
Add in vanilla extract and zest and blend for another 30 seconds
Scoop buttercream into pipping bag with a round or star nozzle
Pipe buttercream into desired shape onto parchment paper on baking pan