Recipe courtesy Food Network Magazine
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Beat 3 egg whites until frothy. Beat in 3/4 cup superfine sugar and a pinch each of cream of tartar and salt until stiff peaks form. Add 1 teaspoon peppermint extract and swirl in 2 drops red food coloring. Drop by tablespoonfuls and bake about 1 hour at 300 degrees. Turn off the oven and keep meringues inside for 2 hours to dry.
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Photo: Candy-Cane Meringues Recipe
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By picnicky
on December 24, 2012
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DEFINITELY check the forecast before making. Best prepared on a dry day. Easy to make IF you have made meringues before. I followed the directions exactly but it seemed like it took forever to get to the right consistency. I also wonder if 1tsp of extract is too much. Next time, I am only using half. When finished, mine were airy and melted in my mouth. I half-dipped some in melted chocolate and dipped the bottoms of the rest in melted white chocolate, then crushed candy canes. Very rich and a crowd pleaser.
By rgschmid_5334222
Manhasset, NY
on December 12, 2010
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Soooooo easy to make! Look fabulous on the cookie tray adding color. An unexpected minty surprise!
By Chef Ice of Austin
Austin, TX
on December 09, 2010
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I agree with the others, went into the oven very pretty, came out brown and inedible. Tums was a good description! Hint regarding flavoring--I used "mint" vs. peppermint, which I learned, too late, had spearmint along with peppermint in it. Not the best taste for the cookie. I did beat FOREVER and got to the desired meringue consistency, but the cooking directions were just wrong. Wished I'd waited for reviews before trying!
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