Candy-Cane Meringues

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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.

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Soooooo easy to make! Look fabulous on the cookie tray adding color. An unexpected minty surprise!

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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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I suspect the shortened recipe is part of the problem. Here is what you need to add or sub for great meringues: Initially beat room temp whites slowly, med-low, until frothy. Add cream of tartar, 1/4 tsp. Increase speed to med-high until shaving cream consistency. Add the sugar slowly at this point, taking 30 sec or so to incorporate on med-low. Beat additional 60 sec on high and add vanilla. Stiff peaks mean you're done. Put walnut-size portions on cookie sheet and bake 200 for 1 1/2 hours and cool for at least hour in oven with temp off.

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I tried these 5 times, as I was determined to make them right.

Barefoot Contessa had a show where she made merangue "bowls" for fruit. Her instx were to bake at 200 (not 300 for an hour and a half. So I followed the candy cane recipie, but baked them at 200 for an hour and a half.

They came out awesome!

It does take a while for the mixture to get peakey, so be sure to mix for a long time.. I got my best restults with a hand mixer.

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These meringues were absolutely terrible. They seemed okay and very pepperminty before baking, but after, they were a flavorless, dry mess! I followed the recipe exactly and they ended up tasting like nothing! But not a good nothing, there was something very off-putting about them... like mint flavored Tums. Never again will I follow a Food Network Magazine cookie recipe!!

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Mine came out pink/beige-y pink. :(

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I just made these this morning and I had to throw them out. I didn't get stiff peaks either, perhaps because I didn't let the mixing go on long enough. It was very runny. The temperature and time were way off. After about 40 minutes, a burning smell was coming from the oven. The started to burn and were unsalvageable. I love so many of the recipes in this magazine, but this must have had a misprint on temp or other directions.

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There is a recipe on here by Emeril (pink pig meringue cookies that gives a lot better directions. He uses more cream of tartar (1/2 tsp per egg and also turns the oven off as soon as he puts the cookies in. I modified this recipe according to his, and it worked great. Make sure you are using fresh, room temp egg whites and peppermint EXTRACT not oil. The oil will ruin the recipe. Also make sure that you don't have ANY oil residue on your bowls, cookie sheet or anything else that comes into contact with the meringue, as any oil will break it down and make it soupy. Room temperature egg whites whip up a lot better and faster than cold egg whites. Also, add the sugar a little at a time, as he says. Thanks Emeril!

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I had the same problem with not being able to get the egg whites whipped to stiff peaks. I'm thinking the peppermint oil could be the problem.