Zutaten für Meringue Candy Canes
- Egg Whites
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1 cup granulated sugar
- Peppermint Extract
- Red Food Coloring
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Zubereitung von Meringue Candy Canes
- Preheat oven to 200°F (93°C). Position oven racks in the middle of the oven.
- Prepare two large pastry bags. Fit one with a ½ inch round tip and the other with a medium round tip.
- Line two baking sheets with parchment paper. Lightly trace 36 candy cane shapes (2-2 ½ inches long) backward onto the parchment paper, using a pencil or food-safe marker. Flip the paper over.
- In a medium-sized bowl, beat egg whites, cream of tartar, and salt with an electric mixer until foamy.
- Gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form. This will take several minutes.
- Beat in the vanilla extract.
- Gently remove ½ cup of the meringue to a separate bowl.
- Tint the reserved meringue pink using gel food coloring. Start with a small amount and add more until you reach your desired shade.
- Transfer the white meringue to the large pastry bag and the pink meringue to the medium pastry bag.
- Fill in the traced candy cane outlines on the parchment paper with the white meringue using the pastry bag.
- Pipe pink stripes across the white meringue canes using the second pastry bag.
- Bake for 75-80 minutes, or until the meringues are crisp and dry to the touch.
- Turn off the oven and leave the meringues inside with the door slightly ajar for 1 hour to cool slowly.
- Carefully remove the candy canes from the baking sheets using a metal spatula and transfer them to a wire rack to cool completely. Handle gently as they will be delicate.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
11g
Fat
0g
Carbs
0g
