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Meringue Candy Canes

 1 Ratings
1 Comments
  • Prep Time 20 min
  • Total Time 1 hr 20 min
  • Servings 42
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Made from melt-in-your-mouth meringue, red and white candy canes add a fun and festive touch to cookie trays.

Ingredients

3
egg whites
1/2
teaspoon cream of tartar
3/4
cup sugar
1/4
teaspoon peppermint extract
Betty Crocker™ red or pink gel food color

Directions

  • 1 Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Beat in peppermint extract.
  • 2 Fit large decorating bag with 1/4-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of decorating bag, from tip to upper edge. Carefully spoon meringue into bag. Pipe 2 1/2-inch candy canes onto paper-lined cookie sheets.
  • 3 Bake about 1 hour or until dry but not brown.

Expert Tips

Egg whites beat much better if they're at room temperature. It's safe to allow your egg whites to stand on your counter for about 30 minutes. To warm them more quickly, place whites in a small metal bowl and place the bowl in hot water for 10 to 15 minutes.

Stiff peaks of meringue should stand straight and tall.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
15
Calories from Fat
0
% Daily Value
Total Fat
0g
0%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
0mg
0%
Potassium
10mg
0%
Total Carbohydrate
4g
1%
Dietary Fiber
0g
0%
Sugars
4g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
Free
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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