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Meringue Candy Canes
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3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon peppermint extract
Red paste food coloring
In a large mixing 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |