Meringue Candy Canes 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.

PEPPERMINT MERINGUE COOKIES



Peppermint Meringue Cookies image

Crunchy minty Christmas cookies!

Provided by Mary

Categories     Desserts     Cookies     Meringue Cookies

Time 1h45m

Yield 56

Number Of Ingredients 5

2 egg whites
⅛ teaspoon cider vinegar
⅛ teaspoon salt
⅓ cup white sugar
3 peppermint candy canes, crushed

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
  • In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
  • Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

Nutrition Facts : Calories 11.1 calories, Carbohydrate 2.7 g, Protein 0.1 g, Sodium 7.7 mg, Sugar 2.1 g

MERINGUE CANDY CANES



Meringue candy canes image

Make and share this Meringue candy canes recipe from Food.com.

Provided by Jo Coburn

Categories     Dessert

Time 1h45m

Yield 3 dozen cookies, 36 serving(s)

Number Of Ingredients 6

3 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup sugar
1/2 teaspoon peppermint extract
red food coloring

Steps:

  • Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
  • Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
  • Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
  • Flip paper over.
  • In medium sized bowl, beat whites, cream of tartar and salt until foamy.
  • Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
  • Beat in extract.
  • Remove 1/2 cup of meringue; tint pink with food coloring.
  • Transfer white meringue into large pastry bag and pink to medium bag.
  • Fill in tracing with white meringue and pipe in pink stripes across canes.
  • Bake in oven for 1 1/4 hours.
  • Turn oven off; let sit for 1 hour in oven.
  • With a metal turner transfer canes to wire rack and let cool completely.

Nutrition Facts : Calories 12.5, Sodium 20.7, Carbohydrate 2.8, Sugar 2.8, Protein 0.3

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

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

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