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Meringue Candy Canes Recipe

Photo by: Taste of Home

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These red-and-white striped treats get lots of compliments for their cute looks and minty taste. The seasonal confections are easy to make and so light that they melt in your mouth! —Anne Lindway of Indianapolis, Indiana

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48 Servings
Prep: 20 min. Bake: 50 min. + standing

Ingredients

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon peppermint extract
Red paste food coloring

Directions

In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract.
Cut a small hole in the corner of a pastry bag; insert star tip #21. On the inside of the bag, brush three evenly spaced 1/4-in. strips of red food coloring from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue.
Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool. Yield: 4 dozen.

Nutritional Analysis: One cookie equals 13 calories, 0 fat (0 saturated fat), 0 cholesterol, 3 mg sodium, 3 g carbohydrate, 0 fiber, trace protein. Diabetic Exchange: Free food.

Meringue Candy Canes published in Light & Tasty December/January 2002, p37

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