Published Apr 4th
Prep 30m Cook - Additional 8h Ready In 8h 30m
Servings 10 servings Calories 104.4

While using royal icing, I saw how it peeled off parchment paper just like the candy buttons from the 1950’s. This inspired me to give candy buttons a try. As a child it was a good buy for a penny, and quantity was important.

Recipe Ingredients

  • 2 12x16 pieces of parchment paper
  • 2 cups confectioners' sugar
  • 4 ½ teaspoons meringue powder
  • ¼ cup water
  • ¼ teaspoon vanilla extract
  • 1 drop pink, yellow, and blue food coloring paste, or as needed

Cooking Directions

  1. 1 Cut 10 strips of parchment paper, 2-inches wide by 16-inches long.
  2. 2 Sift confectioner's sugar and meringue powder together in a bowl; beat in water and vanilla extract until smooth.
  3. 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. 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.

Nutrition Facts

  • Calories 104.4
  • Carbohydrate 26 g
  • Protein 0.4 g
  • Sodium 6.4 mg
  • Sugar 24.7 g

Chef'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.


  1. My grandkids and I make these and they love them. Depending on the season we make different shapes and colors. Fun stuff.

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