Meringue candy canes
- Anna Glover
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Makes 30
Easy
Prep: 30 mins
Cook: 50 mins
A star rating of 5 out of 5.1 ratingRate
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Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period
Vegetarian
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Biscuit place tags
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Festive candle centrepiece
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Ingredients
Nutrition
Units:
MetricUS
-
2 large egg whites
(keep the yolks for another recipe)
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200g caster sugar
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1 tsp peppermint extract
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red and green food colouring gel
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Nutrition: Per cane
- kcal28
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0.2g
- salt0.01g
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Method
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step 1
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.
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step 2
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.
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step 3
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.
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step 4
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. Use the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.
Recipe from Homemade Christmas, December 2020
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