These ridiculously easy meringues are light as air.
, at room temperature
cream of tartar
, or red-and-white peppermint candies
white candy melts
Wash your hands, bowls and any utensils you will be using for this recipe to remove any trace of oil.
Preheat oven to 200F. Line a large baking sheet with parchment paper.
Combine egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium-high until very foamy, then add sugar, 1 tbsp at a time, until combined. Continue whisking, scraping down side of bowl as needed, until stiff and glossy peaks form when whisk is lifted and sugar has dissolved, 2 to 4 min. (Meringue should not feel gritty when mixture is rubbed between your fingers.) Add peppermint extract. Whisk until combined.
Scrape meringue into a piping bag fitted with a 3/4-in. star tip. Holding the bag with the tip close to the parchment, gently squeeze bag and pipe a 2-in.-wide meringue. Release bag and pull up to make a pointed tip. Repeat, piping meringues 1 in. apart.
Bake in centre of oven for 2 hours. Without opening oven door, turn off heat and leave meringues in oven until completely cool, 4 to 6 hours, or preferably overnight.
Whirl candy canes in a food processor until finely chopped. Pour into a shallow bowl. Microwave candy melts in another shallow bowl until melted, about 1 min. Dip the bottom of each cooled meringue into candy melts, then dip into candy canes. Let stand until candy melts firm up, about 15 min. Set on a platter or in cupcake liners to enjoy.
Originally published in the Today’s Parent November 2015 issue. Photo by Roberto Caruso.