- 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 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. With a new painbrush, brush three evenly spaced 1/4-in. strips of red food coloring on the inside of the bag 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.
Reviews for Meringue Candy Canes
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Really want to try these
Excellent! They are truly airy and melt in your mouth! I made these into light green/blue cookies similar to Hersheys Kisses. They're baking right now, and they are absolutely delicious!
I made these once before, but didn't beat long enough, so they turned into flat fragile candy-cane type cookies. And the part where you brush food coloring in the bag? Didn't quite understand that.
Still a great recipe, but a little confusing to make.
I made these several years ago when the magazine came out. They are super cute and very festive. I need to make them again :) You don't need to have mad piping skills, just practice a bit and have fun!
These look fantastic! If only I had the piping skills necessary to create such a pretty treat. To ToH staff for the suggestion box: would you consider adding a difficulty level for the recipes in your database?