Meringue Candy Canes
Transform your holiday treats into edible masterpieces with these delightful Meringue Candy Canes! Crafted from fluffy whipped egg whites, a touch of vanilla, and sweetened to perfection, these light-as-air meringues are as delicious as they are festive. Striped in classic red and white, thanks to a clever piping technique with gel food coloring, they perfectly mimic the iconic candy cane design while offering a melt-in-your-mouth texture. With just a handful of ingredients and a bit of patience in the oven, these gluten-free treats are perfect for gifting, holiday dessert tables, or simply savoring with a cup of cocoa. Discover how to turn simple pantry staples into show-stopping holiday confections that bring joy to every bite!
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Ingredients
- 4 large Egg whites
- 200 grams Granulated sugar
- 50 grams Powdered sugar
- 0.5 teaspoons Cream of tartar
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Red gel food coloring
Directions
Step 1
Preheat the oven to 200°F (95°C) and line two baking sheets with parchment paper or silicone baking mats. Set aside.
Step 2
In a clean, dry mixing bowl, beat the egg whites on medium speed using an electric hand or stand mixer until they become frothy.
Step 3
Add the cream of tartar to the frothy egg whites and increase the mixer speed to medium-high. Continue beating until soft peaks form.
Step 4
Gradually add the granulated sugar, one tablespoon at a time, mixing well after each addition. Once all the sugar is incorporated, continue beating until the mixture becomes stiff and glossy—this will take about 7-10 minutes.
Step 5
Sift the powdered sugar over the meringue mixture and gently fold it in with a spatula until fully incorporated. Add the vanilla extract and fold gently again.
Step 6
Divide the meringue mixture into two equal parts. Leave one half white, and tint the other half red by adding the red gel food coloring. Fold the coloring in carefully to maintain the fluffy texture.
Step 7
Fit a piping bag with a round or star-tip nozzle. To achieve the candy cane stripe effect, use a clean paintbrush to draw thin red food coloring lines inside the piping bag before filling it with the white meringue mixture.
Step 8
Spoon the red meringue mixture into the same piping bag as the white mixture, creating a two-tone effect. If needed, use separate sections for each color to avoid mixing.
Step 9
Pipe candy cane shapes onto the prepared baking sheets: pipe a straight line and add a curved hook at one end to mimic the candy cane shape.
Step 10
Place the baking sheets in the preheated oven and bake for 90 minutes. Do not open the oven door during baking.
Step 11
After 90 minutes, turn off the oven and allow the meringues to cool completely inside the oven for at least 1 hour to prevent cracking.
Step 12
Carefully peel the meringue candy canes from the parchment paper once cooled and store them in an airtight container for up to two weeks.
Nutrition Facts
| Serving size | 388.9 grams (388.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1041 |
| Total Fat 0.00g | 0% |
| Saturated Fat 0.00g | 0% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 10% |
| Total Carbohydrate 254.50g | 93% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 250.40g | |
| Protein 14.10g | 28% |
| Vitamin D 0IU | 0% |
| Calcium 11mg | 1% |
| Iron 0mg | 1% |
| Potassium 473mg | 10% |
Source of Calories