Print

Blissful 75-Minute Candy Cane Meringue Kisses

Candy Cane Meringue Kisses
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Create light, airy, and festive Candy Cane Meringue Kisses perfect for the holidays. These sweet treats capture the refreshing flavor of peppermint.

Ingredients

Scale
  • 4 large egg whites, room temperature
  • 1 cup superfine sugar
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • 1 teaspoon pure peppermint extract
  • 2-3 drops red food coloring (gel preferred)
  • Optional: Crushed candy canes for topping

Instructions

  1. Preheat your oven to 200°F (95°C). Line two baking sheets with parchment paper.
  2. In a clean, dry bowl of a stand mixer, combine the egg whites, cream of tartar, and salt. Beat on medium speed until soft peaks form.
  3. Gradually add the superfine sugar, about 1 tablespoon at a time, beating well after each addition. Increase the speed to high.
  4. Continue beating until stiff, glossy peaks form and the sugar is completely dissolved. You should not feel any grit when rubbing a small amount between your fingers.
  5. Gently fold in the peppermint extract.
  6. Transfer about two-thirds of the meringue to a separate bowl. Add 1-2 drops of red food coloring to the remaining meringue in the mixer bowl and gently fold until lightly streaked. Do not overmix.
  7. Fit a large piping bag with a large star tip (like a Wilton 1M). Fill the bag with alternating dollops of the white and red meringue to create a striped effect.
  8. Pipe small kisses onto the prepared baking sheets. If using crushed candy canes, sprinkle them lightly over the tops immediately.
  9. Bake for 75 to 90 minutes, or until the meringues are dry and lift easily from the parchment paper.
  10. Turn off the oven, prop the door slightly ajar, and let the meringues cool completely inside the oven for at least 1 hour, or overnight. This prevents cracking.

Notes

  • Ensure all your equipment is completely free of grease or egg yolk for the best meringue volume.
  • Room temperature egg whites whip up higher and faster than cold ones.
  • If you don’t have superfine sugar, pulse granulated sugar in a food processor until finer.
  • Humidity can affect meringue stability; try to bake on a dry day.

Nutrition

Find it online: https://spoonsprout.com/candy-cane-meringue-kisses-recipe/