CANDY-CANE MERINGUES
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.
MERINGUE CANDY CANES
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
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
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
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 CORN MERINGUES
Make and share this Candy Corn Meringues recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 4h15m
Yield 50-80 Meringues
Number Of Ingredients 6
Steps:
- Preheat oven to 160-180F.
- Line 2 baking sheets with parchment paper.
- In an electric mixer, beat the egg whites until foamy.
- Add salt, cream of tartar, and sugar.
- Continue to beat at high speed until stiff and glossy.
- Divide into three bowls.
- Make white, orange (using orange food coloring), and yellow (using food coloring).
- Fill pastry bag with meringue.
- Pipe yellow disc measuring 1 ¼ inches.
- Pipe orange on top, make it slightly smaller than the yellow layer.
- Layer white on top, make it slightly smaller than the orange layer.
- Bake about 3-4 hours until they become dry.
Nutrition Facts : Calories 16.9, Sodium 7.5, Carbohydrate 4, Sugar 4, Protein 0.3
LAYERED CANDY CORN PIE
This candy corn-themed pie looks just like your favorite Halloween sweet. The colorful layers are tinted naturally with lemon juice, fresh mango and coconut milk, which also lend tropical flavors. The sweet pie is piled high with fluffy meringue that's toasted with a kitchen torch until browned in spots and then decorated with real-deal candy corn, for a spookily showstopping dessert.
Provided by Food Network Kitchen
Categories dessert
Time 5h15m
Yield 8 servings
Number Of Ingredients 27
Steps:
- For the cookie crust: Preheat the oven to 350 degrees F. Stir the cookie crumbs, sugar and salt together in a medium bowl until combined. Stir in the butter and continue to mix until the mixture looks like wet sand and holds together when pinched.
- Firmly press the crumb mixture into the bottom and up the sides of a 9-inch deep-dish pie plate. Bake until the crust is set and lightly toasted, 12 to 15 minutes. If the crust puffs while baking, use the bottom of measuring cup to gently press the crust back down while it's still warm. Cool completely.
- For the lemon filling: Once the crust is cool, combine the lemon juice and gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the coconut milk, sugar, turmeric and salt to a blender and blend on medium speed until combined. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut-milk mixture in the blender and puree until smooth. Strain through a fine-mesh sieve into the cooled crust, then refrigerate until set, about 45 minutes.
- For the mango filling: Combine 1/4 cup of the orange juice and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the mango, raspberries, sugar, salt, and remaining 1 tablespoon orange juice to a blender and blend on medium speed until smooth and combined, scraping down the sides of the jar with a rubber spatula as needed. Microwave the juice-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the mango mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set lemon layer, pressing on the solids in the sieve with a rubber spatula to extract as much filling as possible. Spread into a smooth and even layer using an offset spatula, then refrigerate until set, about 45 minutes.
- For the coconut filling: Combine 1/4 cup of the coconut milk and the gelatin in a small microwave-safe bowl and set aside to let gelatin soften, about 5 minutes. Meanwhile, add the remaining 3/4 cup coconut milk, sugar, coconut extract and salt to a blender and blend on medium speed until combined. Microwave the coconut milk-gelatin mixture until just hot and liquefied, about 30 seconds. Stir to make sure the gelatin is dissolved, then add to the coconut mixture in the blender and puree until smooth. Strain through a fine-mesh sieve directly on top of the set mango layer, then refrigerate until the filling is firmly set and with only the slightest jiggle when moved, at least 2 hours or up to overnight (wrap tightly in plastic wrap).
- For the toasted meringue topping: Combine the egg whites, sugar, cream of tartar and cornstarch in a large heatproof bowl. Set the bowl over a medium saucepan of simmering water (do not let the bowl touch the water) and cook, whisking constantly, until the sugar dissolves and the egg whites are warm to the touch, 3 to 4 minutes. Remove the bowl from the heat and beat with an electric mixer on medium-high speed until the mixture is light and fluffy and stiff peaks form, about 4 minutes. Beat in the coconut extract, then transfer to a piping bag fitting with a round pastry tip.
- Pipe 1-inch dollops of meringue on top of the pie, layering upward as you go, until all the meringue is used. Use a small kitchen torch to toast the meringue until deep golden brown. Nestle candy corn throughout the toasted meringue, then cut into wedges to serve.
CANDY CORN FROSTING
The Iron Chef in me came out when I wanted to make candy corn-flavored frosting. Great with chocolate cake. Voila!
Provided by Christine
Categories Desserts Frostings and Icings
Time 15m
Yield 24
Number Of Ingredients 5
Steps:
- Fill a large bowl with ice creating an ice bath.
- Heat candy corn, cream, and butter together in a saucepan over medium heat; cook, stirring frequently, until mixture is melted and almost bubbling, about 5 minutes. Remove from heat, add confectioners' sugar, and place saucepan in ice bath. Beat until frosting is fluffy.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 23.9 g, Cholesterol 4.2 mg, Fat 1.4 g, SaturatedFat 0.9 g, Sodium 8.1 mg, Sugar 23.3 g
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