Candy Cane Meringues are the prettiest, most delicate and delicious holiday cookie. They are super crispy on the outside, and lovely and chewy on the inside while being perfectly sweet and minty!
I made these way back in July as I was thinking about the Holidays for some magazine contributions I did. I was so excited about them, that I decided to make them when I recently participated in the “great blogger cookie swap.” (basically I sent 1 dozen to three separate bloggers that I was assigned, and received 3 dozen back from 3 different people. That happened to 600 different people! Fun, huh?!)
These are far easier than you could probably imagine, and turn out show stopping and great!
I piled these into clear acrylic containers and tied them with pink and red ribbons for gifts.
Candy Cane Meringues, makes 1 dozen
4 egg whites, at room temperature (I left mine out over night)
2 ½ cups powdered sugar
2/3 cup crushed candy canes
Preheat the oven to 185 degrees. Prepare a sheetpan with a sheet of parchment paper.
In a glass or stainless steel bowl, whip these egg whites until frothy and light, about 2-3 minutes.
Gradually add the powdered sugar and continue to whip on medium-high speed, until they are very stiff and shiny and white, about 10 minutes.
Meanwhile, pile some candy canes (about 4 large, or a handful of peppermint candies) into your food processor and pulse until they are finely chopped. An alternative is it to put them in a Ziploc and bash them to the same state with a rolling pin. (I suppose it depends on your mood.)
With a spatula, fold the candy canes into the meringue.
Using a spoon, drop dollops of the meringue onto the prepared sheet pan. (they won’t really spread, so don’t worry about to much space between them.) If you are fancy- put the meringue batter in a piping bag and pipe them onto the sheet pan instead.
Bake for two hours until crispy on the outside.