So. Last week I promised you another use for that candy cane sugar we made.
You remember, that sugar.
It’s beautiful in the jar all by its self, don’t you think?
But I thought you might want another alternative than adding it to your cookies or coffee.
So I made you some meringues!
I’m not gonna lie.
I could eat this with a spoon directly from the bowl.
No more cooking required.
I realize not everyone could.
You’ll probably want to pipe them onto a baking sheet.
Send them on a trip through the oven….
Eat them with hot coffee or tea.
You’ll mouth will thank you!
Candy Cane Meringues
4 large egg whites
1/2 tsp cream of tarter
1/2 tsp vanilla extract
pinch of salt
3/4 C granulated sugar
3/4 C candy cane sugar
Preheat oven to 250. Line 3 cookie sheets with nonstick foil or parchment paper.
Before beginning wipe down the bowl, whisk attachment, and spatula you are using with white vinegar. This removes any residual grease that could affect your meringues.
In a stand mixer use the whisk attachment to whip the egg whites until foamy. Add cream of tarter, vanilla, and salt. With mixer turned to high gradually add sugars. Whisk until all of the sugar is mixed in and shiny stiff peaks have formed.
If you want your meringues to be a deeper red fill fee to tint with food coloring.
Pipe in dollops onto lined baking sheets. Bake for 1 hour or until meringues are dry to the touch. Cool completely on a wire rack.