PIPING MERINGUE COOKIES

If you don’t have a pastry bag, there’s no need to rush out and buy one to make our Meringue Cookies. A zipper-lock bag will do just as well for piping the cookies.

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1. Steady open zipper-lock bag inside measuring cup and fold top edge over your fingertips. Load bag using large rubber spatula or spoon.

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2. Squeeze out excess air and seal bag. Use scissors to cut off bottom corner of bag.

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3. Hold bag from back (behind filling) and squeeze gently, guiding tip with your free hand.