Candy cane meringues

Candy cane meringues

Based on 10 ratings
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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
2g
Fat
3g
Carb
13g

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.
  • 3 egg whites
  • ¼ tsp salt
  • 100 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 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!