By Brooke McLay
If you’re looking for a fun treat that doesn’t break the bank this Christmas, these beautiful Candy Cane meringues are the perfect idea! Adorable to look at, delicious to nibble, basic meringue batter is tinted the colors of candy canes (and flavored with peppermint!) then sealed together with a kiss of dark chocolate ganache. So good, you won’t believe it! Easy, quick, inexpensive. Looks like Santa’s delivered the perfect cookies early this year!
Candy Cane Meringues
Makes about 24 servings
Ingredients
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 1/2 teaspoon red gel food coloring
- 1 cup mini chocolate chips
- 1/2 cup heavy cream
Directions
- Preheat oven to 225°F. In a large bowl or stand mixer, beat egg whites until frothy. Add cream of tartar, then beat until soft peaks form. Turn speed to high, begin adding sugar, 1 tablespoon at a time, until sugar is dissolved and stiff peaks form. Beat in extract, separate egg mixture into two. Blend the food color into one half of the batch.
- Fit a large pastry bag with a large star tip. Spoon the red meringue mixture in one half of the pastry bag, and white in the other half. Pipe 1 1/2″ meringues onto two parchment-lined baking sheets. Bake for 45 minutes. Turn oven off. Let meringues stand in oven 1 hour or until completely cooled.
- Melt chocolate chips and heavy cream together in a microwave-safe bowl. Stir until smooth. Spoon a small amount of chocolate ganache frosting between two meringues. Serve and enjoy!
