This is one of the easiest recipes when you are busy this holiday season!
We can have a lot going on this holiday season, so wouldn’t you love a recipe where time worked for you? This recipe is one of the easiest and a fan favourite where you put in the oven and come back hours later to have it baked to perfection.
2-3 Tbsp thoroughly crushed candy canes
3 egg whites
Pinch of salt
1 cup of sugar
1 tsp of white vinegar
1 tsp of peppermint extract
Set oven to 300 degrees F
Crush the candy canes into a fine powder
Beat egg whites with a pinch of salt. Start on low speed and increase speed gradually to medium until you get a foamy mixture and bubbles are small.
Beat egg whites on medium high while slowly adding sugar. Continue to mix then add vinegar. Beat on high setting until glossy and stiff peaks form when you lift the whisk. May take 4-5 minutes.
Add peppermint extract(optional: fold in peppermint candy canes instead).
Line baking sheet with parchment paper(you can hold corners down with a dollop of the meringue). Pipe mixture into 1-1.5 inch mounds or using a teaspoon. Make sure there is about 1 inch in between as they will expand slightly. Sprinkle candy cane powder on top.
Put the meringues in the oven, close the door. After 1 minute shut the oven OFF and VOILA you walk away!!! Come back after 3 hours with the oven door closed or overnight. They will magically bake in the residual heat of the oven. If you find they are still too chewy on the inside you can leave them to air dry for a few more hours. Keep in an airtight container.