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candy cane meringues in a glass jar
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5 from 1 vote

Candy Cane Meringues

Light, crunchy, melt-in-your-mouth Candy Cane Meringues are flavored with peppermint and are a sweet addition to a cookie spread around the holidays.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Keyword: Christmas, holiday snacks, holidays
Servings: 60 Candy Canes
Calories: 7kcal
Author: Jess Smith via Inquiring Chef
Cost: $2.00

Equipment

  • Stand Mixer or Handheld Mixer
  • Sheet Pans
  • Parchment Paper
  • Piping or Plastic Bag

Ingredients

  • 3 Egg Whites, at room temperature
  • ½ tsp Cream of Tartar (see note)
  • ½ cup Granulated Sugar
  • ¼ tsp Pure Peppermint Extract
  • Red food coloring (food coloring paste or gel is a bit easier to work with, but food color drops are fine)

Instructions

  • Before starting:
    Make sure your mixing bowl and beaters are very clean with no traces of oil / butter from previous recipes. If in doubt, rub the bowl and beaters with a bit of white vinegar and then rinse them to remove any trace of oil.
  • Crack eggs and separate whites and yolks. (Note: Do this carefully. If there are any yolks mixed in with the whites, they will not whip correctly.) Let egg whites come to room temperature (10 to 15 minutes).
  • Heat oven to 200 degrees F.
  • Line two sheet pans with parchment paper.
  • Prepare a pastry bag and fit it with a large plain / round tip. (If you don't have a pastry bag, just use a large zip-top bag with one corner cut off.)
  • In the bowl of a standing mixer or with a hand mixer, beat the egg whites and cream of tartar on medium until soft peaks form (light and foamy),~2 minutes.
  • With the mixer running on low-medium, slowly add sugar and then peppermint extract.
  • Increase mixer to high and continue mixing until egg whites are smooth and glossy, ~5 minutes more. (Note: You'll know this is done when the mixture forms "stiff peaks" and stays in those peaks if you turn the beater upside down.)
  • To get those even red candy cane strips into the meringues, place a piping bag (or any plastic bag) in a cup or bowl so that it is held open. Dip a small paintbrush, skewer, or the tip of a knife in red food color gel and “paint” stripes up the sides of the plastic bag. Gently spoon the meringue into the plastic bag.
  • Pipe meringue into candy cane shapes on prepared sheet pans.
  • Bake until very dry and crisp, rotating the pans halfway through, 1 to 1.5 hours. Test for doneness by pulling one of the candy canes off the parchment paper. If it releases easily and is very crunchy, it's done. (If the trees show any signs of turning golden brown before they are crisp, reduce heat to 175 degrees F.)
  • Store in an airtight container at room temperature. Will keep for 3 to 5 days.

Notes

Cream of Tartar is not necessary, but it helps to stabilize the egg whites and will help insure fluffier, firmer beaten whites. No cream of tartar? You can also use the same amount of white vinegar or lemon juice.

Nutrition

Calories: 7kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Sodium: 3mg | Potassium: 7mg | Sugar: 2g