Meringue Candy Canes

Prep Time: 10

Cook Time: 1

Total Time: 1 20

Servings: candy canes

These light and cloudy meringues are in fun candy cane shapes for the holidays! Flavored with peppermint or vanilla and topped with royal icing stripes! Happy Holidays!

Equipment

1 stand mixer, optional
1 Whisk
1 copper mixing bowl, optional

Ingredients

4 large egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1 cup sugar

Red royal icing

2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon meringue powder, optional but good
2 cups powdered sugar

Instructions

Separate out the whites from the yolks carefully. Work with one egg at a time and then transfer the whites to the larger bowl just to make sure you get no yolk in the mix. One drop of yolk will ruin this dish.
Add the egg whites to a stand mixer with a whisk attachment or use a hand mixer to beat the egg whites until they start to stiffen. Then add the tartar and continue to mix on medium for 1-2 minutes. Slowly add in the sugar and vanilla and continue to beat the eggs on medium until they are very stiff and hold their shape completely.
Scoop the meringue into a piping bag with a wide tip cut off. Pipe onto baking sheets lined with parchment paper into the shape of candy canes. It takes a few attempts to get it right.
Bake the meringues at 225˚F for one hour so they slowly dry out without becoming browned.
Remove the meringues and let cool.
Meanwhile, make royal icing by whisking together milk, meringue powder, and vanilla (or peppermint). Slowly whisk in the powdered sugar until the icing is very thick, but you can drizzle it. It hsould hold it's shape for 10 seconds if you drizzle it.
Drizzle icing over the candy canes for a fun striped affect.
Store candy canes at room temperature for a few days.

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