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Meringe Candy Canes




Source of Recipe


Aunt Saunny

3 Egg Whites
1/2 Teaspoon Cream of Tartar
3/4 Cup Sugar
1/4 Teaspoon Peppermint Extract
Red Paste Food Coloring

In a bowl beat the egg whites until foamy. Add the cream of tartar, beat on medium speed until stiff peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form and sugar is dissolved. About 6 minutes. Beat in the extract. Cut a small hole in a pastry bag; insert star tip #21. On the inside of the bag, brush evenly spaced 1/4 inch strips of red food coloring from the tip to 3/4 of the way to the top of the bag. Carefully fill it with the meringue. Pipe 3" candy canes onto a parchment lined baking sheet. Bake at 225° for 25 minutes. Rotate the sheets to a different rack. Bake 25 minutes longer or until firm. Turn oven off and leave the cookies in there with the door ajar for 1 hour. Makes 4 dozen.