Candy Cane Meringues
- Number of Servings: 80
Ingredients
4 egg whites1/4 teaspoon salt1/4 teaspoon cream of tartar1 cup white sugar4 peppermint candy canes, crushed
Preheat oven to 225 degrees. Line 2 cookie sheets with foil or parchment paper. Crush candy canes by putting them into a baggie and hitting them gently with the bottom of a glass or rolling a pin over them.
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Put into a large baggie, seal, cut off one corner, and squeeze through the hole onto parchment paper. They'll look like chocolate kisses, only slightly larger. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Serving Size: 80 small meringues @ 13 calories each
In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Put into a large baggie, seal, cut off one corner, and squeeze through the hole onto parchment paper. They'll look like chocolate kisses, only slightly larger. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
Serving Size: 80 small meringues @ 13 calories each
Nutritional Info Amount Per Serving
- Calories: 12.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 10.0 mg
- Total Carbs: 3.1 g
- Dietary Fiber: 0.0 g
- Protein: 0.2 g
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