Meringue Candy Canes

Made from melt-in-your-mouth meringue, red and white candy canes add a fun and festive touch to cookie trays.

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Servings 42

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ingredients 5
Prep Time 20 min
Total Time 1 hr 20 min

Ingredients

3: egg whites

1/2: teaspoon cream of tartar

3/4: cup sugar

1/4: teaspoon peppermint extract

: Red or pink food color

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Directions

1 Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Beat in peppermint extract.
2 Fit large decorating bag with 1/4-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of decorating bag, from tip to upper edge. Carefully spoon meringue into bag. Pipe 2 1/2-inch candy canes onto paper-lined cookie sheets.
3 Bake about 1 hour or until dry but not brown.

EXPERT TIPS

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Expert Tips

Egg whites beat much better if they're at room temperature. It's safe to allow your egg whites to stand on your counter for about 30 minutes. To warm them more quickly, place whites in a small metal bowl and place the bowl in hot water for 10 to 15 minutes.

Stiff peaks of meringue should stand straight and tall.