Meringue candy canes
- Reviews 1
Ready In: 1 hr 45 mins
Serves: 36
Yields: 3 dozen cookies
Ingredients
- 3 egg whites, at room temperature
- 1⁄2 teaspoon cream of tartar
- 1⁄4 teaspoon salt
- 1⁄2 cup sugar
- 1⁄2 teaspoon peppermint extract
- red food coloring
Directions
- Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
- Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
- Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
- Flip paper over.
- In medium sized bowl, beat whites, cream of tartar and salt until foamy.
- Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
- Beat in extract.
- Remove 1/2 cup of meringue; tint pink with food coloring.
- Transfer white meringue into large pastry bag and pink to medium bag.
- Fill in tracing with white meringue and pipe in pink stripes across canes.
- Bake in oven for 1 1/4 hours.
- Turn oven off; let sit for 1 hour in oven.
- With a metal turner transfer canes to wire rack and let cool completely.
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