The trick to making these meringue stripes look like candy canes is so easy you won't believe it.
- Portion size 70 servings
- Credits : Holiday Celebrations: 2007
MethodLine 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.)
Nutritional facts Per cookie: about
- Sodium 1 mg
- Protein trace
- Calories 6.0
- Total fat 0 g
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 1 g