CHOCOLATE-CANDY CANE MERINGUE WREATH
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
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
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
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.
CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES
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
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
CANDY CANE COCOA
The rich flavor of chocolate combines so well with peppermint. This is the perfect drink to sip while trimming the tree.
Provided by Althea
Categories Drinks Recipes Hot Chocolate Recipes
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
Nutrition Facts : Calories 486.2 calories, Carbohydrate 80.2 g, Cholesterol 30.9 mg, Fat 14.9 g, Fiber 1.5 g, Protein 10 g, SaturatedFat 8.9 g, Sodium 140.8 mg, Sugar 58.3 g
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
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