Meringue Candy Canes

Meringue Candy Canes

Made from melt-in-your-mouth meringue, red and white candy canes add a fun and festive touch to cookie trays.

Prep Time



Total Time




About 3 1/2 dozen cookies

egg whites
teaspoon cream of tartar
cup sugar
teaspoon peppermint extract
Betty Crocker® red or pink gel food color
  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.
Makes About 3 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Cookie)
  • Calories 15
    • (Calories from Fat 0),
  • Total Fat 0g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 0mg;
  • Total Carbohydrate 4g
    • (Dietary Fiber 0g,
    • Sugars 4g),
  • Protein 0g;
Percent Daily Value*:
    Exchanges: FreeCarbohydrate Choices:
    • 0;
    *Percent Daily Values are based on a 2,000 calorie diet.