Meringue Candy Canes

Meringue Candy Canes
Yield: 3 dozen candy canes Prep 30 mins Bake 200°F 1 hr 15 mins Stand 1 hr


  • 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

Make It

1. Position racks in middle of oven. Heat oven to 200 degrees F.

2. Fit large pastry bag with 1/2-inch round tip, and medium-size bag with 1/4-inch round tip. Line 2 large baking sheets with parchment paper. For template, cut a candy-cane shape from light cardboard or posterboard. Lightly trace 36 candy canes on parchment paper, 1/2 inch apart, tracing around template. Flip parchment paper over.

3. In medium-size bowl, beat whites, cream of tartar and salt with electric mixer at medium speed until foamy. Adding 1 tablespoon sugar at a time, beat until stiff, glossy peaks form. Beat in extract. Remove 1/2 cup meringue; tint pink with coloring.

4. Transfer white meringue to large pastry bag and pink meringue to medium-size bag. Fill in tracings with white meringue; pipe pink stripes diagonally across candy canes.

5. Bake canes in 200 degree oven 1-1/4 hours. Turn oven off; let meringues sit in oven 1 hour. With metal spatula, transfer canes to wire rack; let cool completely. Makes 3 dozen candy canes.

Nutrition Facts

Amount Per Serving: cal. (kcal): 12, Fat, total (g): , chol. (mg): , sat. fat (g): , carb. (g): 3, fiber (g): , pro. (g): , sodium (mg): 21, Percent Daily Values are based on a 2,000 calorie diet.