I make meringue kisses for the holidays, and I can make them look like ribboned candy,with a frosting bag; but it's slow, and the meringue gets a little sloppy before I have emptied the bag. It's just a cheap one.

I have an iso cream whipper. It was a birthday gift, that sat on a shelf for a few years, until I saw in in use, and it's an awesome little tool. It would be so nice if it could push out meringue nicely, but when I search for recipes for it on line, they are all for cream, not egg whites. Would I be crazy to try this?

If the iso is a terrible idea, with egg whites, does any one have any tips for someone who is a total amature at piping. What brand should I look for, and size.

thanks in advance, happy holidays

Laurie