3 oz egg whites (about 3 large eggs)
3/4 cup sugar
1 teaspoon vanilla
red and blue food coloring gel
Heat oven to 200 degrees F. Line bake sheet with parchment.
Place egg whites in a stand mixer bowl fitted with a whisk and whip until stiff peaks hold and meringue does not slide out when bowl is turned upside.. Gradually add in sugar and then vanilla and vinegar. Increase speed and whip until mixture is free of sugar grit when rubbed between two fingers and the meringue holds stiff and glossy peaks.
Turn pasty bag inside out and paint stripes with food coloring onto bag, then turn pastry bag right side in and fit with a large round tip and fill with meringue. Pipe meringue 1-inch apart. Bake meringue cookies for about 90-120 minutes or until meringue easily peels away from parchment paper. Cool on a wire rack. Add gold leaf flakes onto meringue. Store in an airtight container in the refrigerator.
I worked with this recipe.