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Candy cane meringues

Candy cane meringues

Based on 11 ratings
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Difficulty
Easy 👌
Preparation
20 min
Baking
120 min
Resting
0 min

Ingredients

2Servings
½
egg whites
tsp
salt
16⅔ g
sugar
tsp
peppermint syrup
16⅔ g
dark chocolate
red food coloring
MetricImperial

Utensils

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

How-To Videos

See all
how-to-beat-egg-whites

How to beat egg whites

how-to-assemble-a-piping-bag

How to assemble a piping bag

how-to-fill-a-piping-bag

How to fill a piping bag

Nutrition per serving

Cal81
Fat3 g
Protein2 g
Carb13 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.
    • ½ egg whites
    • tsp salt
    • 16⅔ g sugar
    • 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!
    • 16⅔ 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!

  • Enjoy your meal!

    Candy cane meringues

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