You may want to cut the recipe in half- this will work to fill 24-36 cookies. 1. In stand mixer with whisk attachment, Add merengue powder and warm water together. Whisk together until frothy and double in size. 2. Add flavoring and stir. 3. Add sugar and cream of tartar in mixer bowl, and whisk on low for 1-2 minutes.4. Add corn syrup, then mix in high speed for 2 minutes. Do not over mix. Add water or powdered sugar to a choice designed consistency.
