Candy cane meringues

Based on 10 ratings
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Nina Bechtle

Nina Bechtle

toertchenmadeinberlin.com

Blogger

Difficulty

Easy 👌
20
min.
Preparation
120
min.
Baking
0
min.
Resting

Ingredients

Servings:-12+
egg whites
¼ tsp salt
100 g sugar
4 tsp peppermint syrup
100 g dark chocolate
red food coloring
Metric
Imperial

Utensils

  • oven
  • piping bag with decorating tip
  • large bowl
  • hand mixer with beaters
  • rubber spatula
  • wooden spoon
  • baking sheet
  • parchment paper
  • pot
  • heatproof bowl

Nutrition per serving

Cal
81
Protein
2 g
Fat
3 g
Carb
13 g
  • Step 1/4

    Preheat oven to 175°C/350°F. Add a decorating tip to a piping bag. With the red food coloring, draw 4 stripes up the sides of the bag.
    • red food coloring
    • oven
    • piping bag with decorating tip

    Preheat oven to 175°C/350°F. Add a decorating tip to a piping bag. With the red food coloring, draw 4 stripes up the sides of the bag.

  • Step 2/4

    Add egg whites and salt to a bowl. Beat the egg white mixture until foamy, then gradually add the sugar a little at a time until thick and glossy. Stir in the peppermint syrup. Transfer to piping bag.
    • egg whites
    • ¼ tsp salt
    • 100 g sugar
    • 4 tsp peppermint syrup
    • large bowl
    • hand mixer with beaters
    • rubber spatula

    Add egg whites and salt to a bowl. Beat the egg white mixture until foamy, then gradually add the sugar a little at a time until thick and glossy. Stir in the peppermint syrup. Transfer to piping bag.

  • Step 3/4

    Pipe the meringue onto a parchment-lined baking sheet in circles approx. 4 cm/1.5 in. in diameter and 2.5 cm/1 in. high. Reduce heat to 120°C/250°F and bake for approx. 2 hrs., or until the meringues are firm. Crack the oven door open with a wooden spoon and let cool and dry slowly.
    • wooden spoon
    • baking sheet
    • parchment paper

    Pipe the meringue onto a parchment-lined baking sheet in circles approx. 4 cm/1.5 in. in diameter and 2.5 cm/1 in. high. Reduce heat to 120°C/250°F and bake for approx. 2 hrs., or until the meringues are firm. Crack the oven door open with a wooden spoon and let cool and dry slowly.

  • Step 4/4

    Meanwhile, melt the chocolate in a heatproof bowl set over a pot filled with simmering water. Dip the bottoms of the cooled meringues in chocolate, and leave to set on a piece of parchment paper. Enjoy!
    • 100 g dark chocolate
    • pot
    • rubber spatula
    • heatproof bowl

    Meanwhile, melt the chocolate in a heatproof bowl set over a pot filled with simmering water. Dip the bottoms of the cooled meringues in chocolate, and leave to set on a piece of parchment paper. Enjoy!