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Meringue Candy Canes




Source of Recipe


Taste of Home


List of Ingredients




Meringue Candy Canes


3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon peppermint extract
Red paste food coloring

Recipe




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. On the inside of the bag, brush three evenly spaced 1/4-in. strips of red food coloring 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.

Yield: 4 dozen.


Nutritional Analysis:

One cookie equals 13 calories
0 fat (0 saturated fat)
0 cholesterol
3 mg sodium
3 g carbohydrate
0 fiber
trace protein