2 12×16 pieces of parchment paper

2 cups confectioners’ sugar

4 1/2 teaspoons meringue powder

1/4 cup water

1/4 teaspoon vanilla extract

1 drop pink, yellow, and blue food coloring paste, or as needed.

Directions

1. Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.
2. Sift confectioner’s sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth.
3. Divide sugar mixture evenly into three bowls; beat in small amounts of different food coloring paste into each bowl until desired color has been achieved.

4. Place a #3 pastry tip into end of pastry bag; fill with one of the tinted sugar mixtures. Pipe buttons about the size of a penny onto parchment strips, 3 rows across. Repeat with remaining tinted sugar mixtures. Dry until buttons are hard, about 8 hours.

Cook’s Notes:

A resealable bag with the tip cut can be used in place of a parchment bags.

Keep exposed pastry tips covered with a damp cloth to avoid drying out.

PREP
30 mins

READY IN
8 hrs 30 mins