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Meringue candy canes on a festive dinner table

Meringue candy canes

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 30

Decorate your Christmas tree with these colourful peppermint-flavoured meringue candy canes. They also make a lovely gift during the festive period

  • Vegetarian
Nutrition: Per cane
NutrientUnit
kcal28
fat0g
saturates0g
carbs7g
sugars7g
fibre0g
protein0.2g
salt0.01g
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Ingredients

  • 2 large egg whites (keep the yolks for another recipe)
  • 200g caster sugar
  • 1 tsp peppermint extract
  • red and green food colouring gel

Method

  • STEP 1

    Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.

  • STEP 2

    When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.

  • STEP 3

    Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.

  • STEP 4

    Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. Use the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.

Goes well with

Recipe from Homemade Christmas, December 2020

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