The secret to perfect meringues is to bake them at a low temperature in the center of the oven for a long time.
- Makes 48 candy canes (2 per serving)
- Preheat oven to 200 F (100 C)
- 2 baking sheets, lined with parchment paper
- Large pastry bag with 1/2-inch (1 cm) plain tip
- Medium pastry bag with 1/4-inch (0.5 cm) plain tip
- 4 large egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
- 2/3 cup granulated sugar
- 1/2 teaspoon peppermint extract
- Red food coloring
- Using a pencil, lightly draw 48 candy cane shapes on the parchment paper; flip the paper over.
- Position oven racks in the center of the oven.
- In a large bowl, using an electric mixer, beat egg whites, cream of tartar and salt at medium speed until foamy. Continue beating, adding sugar 2 tablespoons at a time, until stiff glossy peaks form, then beat in peppermint extract. Transfer 1/2 cup (125 ml) to a small bowl and stir in a few drops of red food coloring to tint pink.
- Fill the large pastry bag with the white meringues and pipe onto the candy cane shapes on the parchment paper. Fill the medium pastry bag with the pink meringue and pipe into diagonal stripes across the candy canes.
- Bake in a preheated oven for 1-1/4 hours until firm. Turn heat off and leave meringues to dry in oven for 1 hour. Peel meringes off parchment paper and transfer to a rack to cool completely.
Tip: Eggs separate more easily when cold, but egg whites gain more volume when beaten at room temperature. To warm to room temperature, place bowl of egg whites in a larger bowl of hot water and let stand for 5 minutes.
Tip #2: For best results when making meringues, use a clean stainless steel or glass bowl to beat the egg whites.
- Calories per serving 25
- Protein 1 g
- Fat 0 g
- Saturated fat 0 g
- Carbohydrate 6 g
- Fiber 0 g
- Cholesterol 0 mg
- Sodium 32 mg
– Canada’s Best Cookbook for Kids with Diabetes, by Colleen Bartley, in association with the Canadian Diabetes Association