Candy Cane Kisses
The trick to making these meringue stripes look like candy canes is so easy you won't believe it.
Servings: 70 cookies
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 6 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 0 mg |
| sodium | 1 mg |
-
2 egg whites
Pinch cream of tartar
1/4 tsp (1 mL) peppermint extract
1/2 cup (125 mL) granulated sugar
Red paste food colouring
Preparation:
Line 2 rimless baking sheets with parchment paper; set aside.
In bowl, beat egg whites with cream of tartar until soft peaks form; beat in peppermint. Beat in sugar, about 2 tbsp (25 mL) at a time, until stiff glossy peaks form.
Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrush or cotton swabs, brush inside of bag with 2 stripes of red food colouring opposite each other.
Spoon meringue into bag. Pipe 1-inch (2.5 cm) kisses on prepared sheets, 1 inch (2.5 cm) apart. Bake in top and bottom thirds of 200°F (100°C) oven until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 30 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
In bowl, beat egg whites with cream of tartar until soft peaks form; beat in peppermint. Beat in sugar, about 2 tbsp (25 mL) at a time, until stiff glossy peaks form.
Fit pastry bag with 1/4-inch (5 mm) plain tip. Using small clean paintbrush or cotton swabs, brush inside of bag with 2 stripes of red food colouring opposite each other.
Spoon meringue into bag. Pipe 1-inch (2.5 cm) kisses on prepared sheets, 1 inch (2.5 cm) apart. Bake in top and bottom thirds of 200°F (100°C) oven until dry, about 1-1/2 hours. Turn off oven; let stand in oven for 30 minutes. Transfer to rack; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
Additional Information
- Tip: For red- and green-striped kisses, add two green stripes of food colouring adjacent to red food colouring.
Source
Holiday Celebrations: 2007
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For more ideas on cooking with Real Cream, click here |
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