Candy Cane Meringues Recipes

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MERINGUE CANDY CANES



Meringue Candy Canes image

Made from melt-in-your-mouth meringue, red and white candy canes add a fun and festive touch to cookie trays.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 42

Number Of Ingredients 5

3 egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon peppermint extract
Betty Crocker™ red or pink gel food color

Steps:

  • Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Beat in peppermint extract.
  • Fit large decorating bag with 1/4-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of decorating bag, from tip to upper edge. Carefully spoon meringue into bag. Pipe 2 1/2-inch candy canes onto paper-lined cookie sheets.
  • Bake about 1 hour or until dry but not brown.

Nutrition Facts : Calories 15, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Cookie, Sodium 0 mg, Sugar 4 g, TransFat 0 g

MERINGUE CANDY CANES



Meringue Candy Canes image

These red-and-white striped treats get lots of compliments for their cute looks and minty taste. The seasonal confections are easy to make and so light that they melt in your mouth! -Anne Lindway of Indianapolis, Indiana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 4 dozen.

Number Of Ingredients 5

3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/4 teaspoon peppermint extract
Red paste food coloring

Steps:

  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract., Cut a small hole in the corner of a pastry bag; insert star tip #21. With a new painbrush, brush three evenly spaced 1/4-in. strips of red food coloring on the inside of the bag from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue., Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool.

Nutrition Facts : Calories 13 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

CANDY-CANE MERINGUES



Candy-Cane Meringues image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

Steps:

  • Beat 3 egg whites until frothy. Beat in 3/4 cup superfine sugar and a pinch each of cream of tartar and salt until stiff peaks form. Add 1 teaspoon peppermint extract and swirl in 2 drops red food coloring. Drop by tablespoonfuls and bake about 1 hour at 300 degrees. Turn off the oven and keep meringues inside for 2 hours to dry.

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES



Chocolate Chip Candy Cane Meringue Cookies image

This Christmas cookie recipe is my grandmother's and is a favorite in our family. The cookies are delicious with the chocolate chips, candy cane and nuts in them. They make wonderful gifts during the holidays! Baking them on parchment paper makes cleanup so much easier.

Provided by Kellie M

Categories     Desserts     Cookies     Meringue Cookies

Time 55m

Yield 60

Number Of Ingredients 8

2 egg whites, room temperature
⅛ teaspoon salt
⅛ teaspoon cream of tartar
¾ cup white sugar
½ teaspoon vanilla extract
3 tablespoons crushed candy canes
1 cup semisweet chocolate chips
1 cup chopped walnuts

Steps:

  • Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
  • Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
  • Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.

Nutrition Facts : Calories 39.8 calories, Carbohydrate 5.3 g, Fat 2.1 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 0.6 g, Sodium 7.3 mg, Sugar 4.6 g

CHOCOLATE-CANDY CANE MERINGUE WREATH



Chocolate-Candy Cane Meringue Wreath image

These stunning meringues melt in your mouth. Set the minty masterpiece in the center of the table to accent your spread, then enjoy it for dessert later. -Nicole Tran, Saskatoon, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 7 dozen.

Number Of Ingredients 7

4 large egg whites
1/2 teaspoon cream of tartar
1 cup sugar
2-3/4 cups miniature semisweet chocolate chips, divided
3/4 cup finely crushed candy canes or peppermint candies, divided
12-inch round doily or parchment circle
3 teaspoons shortening

Steps:

  • Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 250°. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in 1 cup chocolate chips and 1/2 cup crushed candies., Drop by rounded teaspoonfuls 1 in. apart onto parchment paper-lined baking sheets. Bake 35-40 minutes or until firm to the touch. Remove to wire racks to cool completely., Line serving platter with a doily. In a microwave, melt shortening and remaining chocolate chips. Dip bottoms of cookies into chocolate, allowing excess to drip off. Stack cookies on prepared platter into a ring to form a wreath., Drizzle remaining melted chocolate over wreath; sprinkle with remaining candies. Let stand until set, about 30 minutes. Store in an airtight container at room temperature.

Nutrition Facts : Calories 48 calories, Fat 2g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 8g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges

PEPPERMINT MERINGUES



Peppermint Meringues image

These are very good, light and airy. The colors are great for the holidays.

Provided by KATHY

Categories     Desserts     Cookies     Meringue Cookies

Time 5h

Yield 48

Number Of Ingredients 5

2 egg whites
⅛ teaspoon salt
⅛ teaspoon cream of tartar
½ cup white sugar
2 peppermint candy canes, crushed

Steps:

  • Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
  • In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
  • Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

Nutrition Facts : Calories 13.3 calories, Carbohydrate 3.2 g, Protein 0.2 g, Sodium 8.8 mg, Sugar 2.8 g

CHRISTMAS MERINGUE COOKIES



Christmas Meringue Cookies image

These are a most unusual cookie with chocolate chips and crushed candy canes. They are so very different from any other Christmas cookie recipe with a wonderful combination of flavors.

Provided by Caryn

Categories     Drop Cookies

Time 35m

Yield 2 1/2 dozen cookies (depending on size)

Number Of Ingredients 8

2 egg whites
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 (6 ounce) package semi-sweet chocolate chips
1/2 cup crushed candy cane
1/2 cup nuts, chopped
1/2 teaspoon vanilla

Steps:

  • Whip egg whites until frothy.
  • Add cream of tarter and salt; whip until stiff and dry.
  • Add sugar, beating constantly until very stiff.
  • Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
  • Drop by spoonfuls onto heavy brown paper.
  • Bake at 300 degrees until the meringue sets.
  • Cool.
  • Remove from brown paper.

MERINGUE CANDY CANES



Meringue candy canes image

Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period

Provided by Anna Glover

Time 1h20m

Yield Makes 30

Number Of Ingredients 4

2 large egg whites (keep the yolks for another recipe)
200g caster sugar
1 tsp peppermint extract
red and green food colouring gel

Steps:

  • Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.
  • When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.
  • Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.
  • Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. Use the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.

Nutrition Facts : Calories 28 calories, Carbohydrate 7 grams carbohydrates, Sugar 7 grams sugar, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium

CHOCOLATE GANACHE MERINGUES



Chocolate Ganache Meringues image

Looking for a delicious dessert? Then check out these tasty meringues with a chocolate ganache sandwiched between two cookies.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 8

1/4 cup whipping cream
3 oz bittersweet baking chocolate, cut into pieces
2 tablespoons cold butter or margarine, cut into small pieces
2 egg whites
1/3 cup granulated sugar
1/3 cup powdered sugar
1/4 cup powdered sugar
2 tablespoons unsweetened baking cocoa

Steps:

  • In 1-quart heavy saucepan, heat whipping cream over medium heat just until cream comes to a simmer. Remove from heat; stir in chocolate until melted. Stir in butter pieces, a few at a time, until melted. Refrigerate until thickened.
  • Heat oven to 200°F. Line cookie sheet with cooking parchment paper. In medium bowl, beat egg whites with electric mixer on medium speed until soft peaks form. Gradually add 1/3 cup granulated sugar, beating on high speed just until stiff peaks form. Fold in 1/3 cup powdered sugar.
  • In small bowl, mix 1/4 cup powdered sugar and the cocoa. Fold cocoa mixture, 1/3 at a time, into beaten egg whites. Spoon mixture into decorating bag fitted with star tip. Pipe into 24 (1 1/2-inch) rounds, about 1 inch apart, on parchment paper.
  • Bake 1 hour to 1 hour 15 minutes or until crisp. Slide parchment paper with cookies onto cooling rack. Cool completely, about 5 minutes.
  • For each sandwich cookie, spread chilled ganache on flat side of 1 meringue; top with second meringue. Meringue becomes tough if it absorbs moisture; store in a loosely covered container at room temperature. If the humidity is high, transfer to a tightly covered container.

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Sandwich Cookie, Sodium 25 mg, Sugar 11 g, TransFat 0 g

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