MERINGUE CANDY CANES
These red-and-white striped treats get lots of compliments for their cute looks and minty taste. The seasonal confections are easy to make and so light that they melt in your mouth! -Anne Lindway of Indianapolis, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MERINGUE CANDY CANES
Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period
Provided by Anna Glover
Time 1h20m
Yield Makes 30
Number Of Ingredients 4
Steps:
- Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.
- When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.
- Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.
- Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. U se the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.
Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
CANDY-CANE MERINGUES
Steps:
- Beat 3 egg whites until frothy. Beat in 3/4 cup superfine sugar and a pinch each of cream of tartar and salt until stiff peaks form. Add 1 teaspoon peppermint extract and swirl in 2 drops red food coloring. Drop by tablespoonfuls and bake about 1 hour at 300 degrees. Turn off the oven and keep meringues inside for 2 hours to dry.
MERINGUE CANDY CANES
Made from melt-in-your-mouth meringue, red and white candy canes add a fun and festive touch to cookie trays.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 42
Number Of Ingredients 5
Steps:
- 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.
- 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.
- Bake about 1 hour or until dry but not brown.
Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 0 mg, Sugar 4 g, TransFat 0 g
MERINGUE CANDY CANES
Make and share this Meringue candy canes recipe from Food.com.
Provided by Jo Coburn
Categories Dessert
Time 1h45m
Yield 3 dozen cookies, 36 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
- Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
- Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
- Flip paper over.
- In medium sized bowl, beat whites, cream of tartar and salt until foamy.
- Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
- Beat in extract.
- Remove 1/2 cup of meringue; tint pink with food coloring.
- Transfer white meringue into large pastry bag and pink to medium bag.
- Fill in tracing with white meringue and pipe in pink stripes across canes.
- Bake in oven for 1 1/4 hours.
- Turn oven off; let sit for 1 hour in oven.
- With a metal turner transfer canes to wire rack and let cool completely.
Nutrition Facts : Calories 12.5, Sodium 20.7, Carbohydrate 2.8, Sugar 2.8, Protein 0.3
CANDY CANE KISS MERINGUES
I found this on a site/blog the other day...Couldn't hardly wait to try it. Do you like Herseys Candy Cane Kisses? Do you like Meringue Kisses? Well, put the two together and BAM! A wonderful little bite of goodness! It is so yummy! The basic meringue was inspired by Martha Stewart. The Candy Cane Surprise Meringue was...
Provided by Wendy Rusch
Categories Candies
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 175...yes 175, not a typo! :o) Line 1 large cookie sheet or 2 smaller ones with parchment paper. Place unwrapped kisses onto the cookie sheets. I got 7 rows of 5 on one cookie sheet.
- 2. Combine your room temperature eggs whites with the sugar and allow to stand 15 minutes. This will help dissolve the sugar. Add cream of tartar to the sugar mixture and beat on high until stiff peaks form. Then mix in peppermint extract.
- 3. Take a large pastry bag/icing bag and snip the tip off to leave a 1/2" opening. Take your red food color and carefully squirt a stripe down the inside of bag, (less is more) press sides together so you have 2 stripes. Fill your bag with meringue and swirl around each kiss. Starting on the bottom and swirling around to the top finishing at the top, gently pull up on pastry bag to create a nice tip.
- 4. Bake at 175 for 1 hour and 40 minutes. Then turn oven off, open oven door, leave meringues in the oven, allowing them to cool slowly. When cool, immediately remove from cookies sheets and put into an air tight container to keep them crispy.
- 5. Gel color works best for this. You can also use a small paint brush to paint a stripe on the inside of the bag.
CHRISTMAS MERINGUE COOKIES
These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors.
Provided by Caryn
Categories Drop Cookies
Time 35m
Yield 2 1/2 dozen cookies (depending on size)
Number Of Ingredients 8
Steps:
- Whip egg whites until frothy.
- Add cream of tarter and salt; whip until stiff and dry.
- Add sugar, beating constantly until very stiff.
- Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
- Drop by spoonfuls onto heavy brown paper.
- Bake at 300 degrees until the meringue sets.
- Cool.
- Remove from brown paper.
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