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