Meringue Candy Canes Recipe

Introduction

These delightful meringue candy canes are a sweet and festive treat perfect for the holiday season. Crisp, airy, and infused with refreshing peppermint flavor, they make charming decorations or tasty snacks.

Ingredients

• 2 large egg whites (keep the yolks for another recipe)
• 200g caster sugar
• 1 tsp peppermint extract
• Red and green food colouring gel

Instructions

1. Step 1: Whisk the egg whites with an electric whisk or stand mixer for 2-3 minutes, until very foamy and doubled in size.
2. Step 2: With the motor running, add the caster sugar one tablespoon at a time, beating well after each addition until fully incorporated.
3. Step 3: Add the peppermint extract and whisk for another 2-3 minutes until the mixture is thick, glossy, and holds stiff peaks.
4. Step 4: Prepare two piping bags fitted with 1cm round nozzles. Using a cocktail stick, paint stripes of red and green food colouring gel inside the bags—either one colour per bag or alternating colours.
5. Step 5: Preheat the oven to 120°C (100°C fan) or gas mark ½. Line two or three baking sheets with baking parchment.
6. Step 6: Divide the meringue mixture evenly between the prepared piping bags and pipe cane shapes about 10cm long and 2cm thick onto the baking sheets, spacing them apart.
7. Step 7: Bake for 50 minutes until dry and crisp. Let cool on the sheets for a few minutes before gently loosening with a palette knife and transferring to a wire rack to cool completely.

Tips & Variations

• Use fresh egg whites at room temperature for best volume and stability in your meringue.
• Try other festive flavours like vanilla or almond extract as an alternative to peppermint.
• For extra colour variation, create a third piping bag with white meringue and alternate the colours for a swirl effect.

Storage

Store the cooled meringue candy canes in an airtight container at room temperature. They keep well for up to two weeks. Avoid humidity to maintain their crisp texture. If they soften slightly, you can crisp them again in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use powdered sugar instead of caster sugar?

It’s best to use caster sugar for a smooth meringue texture. Powdered sugar contains cornstarch which may affect the consistency and drying of the candy canes.

What can I do if my meringue mixture won’t hold stiff peaks?

Make sure no yolk is in the whites and the bowl and whisk are clean. Also, use egg whites at room temperature and whisk until the mixture is glossy and forms firm peaks.

Meringue Candy Canes Recipe

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★★★★★

4.7 from 131 reviews

• Author: Ben
• Total Time: 1 hour 5 minutes
• Yield: Approximately 12 candy canes 1x
• Diet: Vegetarian

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Description

Delightfully festive and crisp, these homemade meringue candy canes combine the light sweetness of classic meringue with refreshing peppermint flavor and vibrant red and green stripes, perfect for holiday decorations and treats.

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Ingredients

Scale 1x2x3x

Egg Whites

• 2 large egg whites (keep yolks for another recipe)

Sugar and Flavoring

• 200g caster sugar
• 1 tsp peppermint extract

Decoration

• Red food colouring gel
• Green food colouring gel

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Instructions

1. Whisk the egg whites: Using an electric whisk or stand mixer, whisk the egg whites for 2-3 minutes until very foamy and doubled in size to create volume for the meringue.
2. Add sugar gradually: With the mixer running, add caster sugar one tablespoon at a time, ensuring each addition is fully incorporated before adding the next, to develop a smooth, glossy meringue.
3. Add peppermint extract: Once all sugar is combined, add the peppermint extract and continue whisking for another 2-3 minutes until the meringue holds stiff peaks and has a thick, glossy texture.
4. Prepare piping bags: Fit two piping bags with 1cm round nozzles and paint stripes of red and green food colouring gels inside the bags using a cocktail stick, alternating colors or assigning one color per bag for striped effect.
5. Pipe the candy canes: Preheat the oven to 120°C (100°C fan)/gas mark ½ and line 2-3 baking sheets with parchment paper. Divide the meringue mixture between the two bags and pipe 10cm-long, 2cm-thick cane shapes onto the sheets, leaving space between each.
6. Bake until crisp: Bake the meringue canes for 50 minutes until they are dry and crisp to touch. Remove from oven and let cool on baking sheets for a few minutes.
7. Cool completely and store: Carefully loosen the candy canes from the parchment with a palette knife and transfer to a wire rack to cool entirely. Store in an airtight container for up to two weeks.

Notes

• Ensure egg whites are at room temperature for better volume when whisking.
• Use a clean, grease-free bowl and whisk to achieve stiff peaks.
• The candy canes should be dry and crisp; underbaking may result in sticky texture.
• Handle gently when transferring to prevent breakage.
• Keep stored in an airtight container to maintain crispness.

• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Western

Keywords: meringue candy canes, peppermint candy canes, holiday meringue, Christmas candy canes, festive treats