Candy Cane Meringue Cookies are a delightful treat, perfect for the holiday season. These light and airy cookies combine the sweetness of meringue with a festive touch of crushed candy canes. With a crisp exterior and a soft, melt-in-your-mouth interior, they make a charming addition to any dessert table. Plus, they are simple to make, making them a fun baking project for the whole family.
Table of Contents
Table of Contents
4 Reasons Why You’ll Love It
- Perfect for Holiday Celebrations
- Fun to Make and Decorate
- Crisp Texture with Chocolate and Mint
- Low in Fat and Guilt-Free
Time Breakdown
- Preparation Time: 15 minutes
- Baking Time: 1 hour
- Cooling Time: 1 to 2 hours
- Total Time: Approximately 2 to 3 hours
Ingredients List
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
- 4 large egg whites
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
- 1/2 cup chocolate chips
- 2-3 candy canes or peppermint sticks (finely crushed)
How to make Step-by-Step
1. Preheat the Oven
Preheat the oven to 225 degrees F. Adjust two racks so that they are in the upper-middle and lower-middle positions. Line two baking sheets with parchment paper and set aside.
2. Mix the Dry Ingredients
In a small bowl, combine the sugar, cornstarch, and salt. Whisk to mix thoroughly.
3. Whip the Egg Whites
In a large bowl, whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed until the mixture is foamy, about 1 minute.
4. Increase Mixer Speed
Increase the mixer speed to medium-high and whip until the egg whites are soft and “billowy.”
5. Add Sugar Mixture
Gradually add the sugar mixture while the mixer is running. Continue to whip until the whites are glossy and form stiff peaks, about 1 to 3 minutes.
6. Fold in Chocolate Chips
Gently fold in the chocolate chips.
7. Pipe Meringue Kisses
Using a spoon or a pastry bag fitted with a plain tip, create meringue kisses that are about 1 1/4 inches wide on the prepared baking sheets. Make sure to space them about an inch apart.
8. Add Candy Canes
Sprinkle the top of each meringue with crushed candy canes.
9. Bake
Bake the meringue cookies for 1 hour. Turn off the oven and let the meringues sit in the oven for an additional 1 hour (or 2 hours if it’s humid).
10. Cool
Remove the cookies from the oven and let them cool before serving, about 10 minutes.
11. Storage
To keep meringues crispy, store extras in an airtight container if you live in a humid area.
Serving Suggestions
Serve these meringue cookies on a festive platter during holiday gatherings. They pair wonderfully with hot cocoa or a cup of tea, adding a sweet and seasonal touch to any occasion.
Storage Tips
- Store in an airtight container in a cool, dry place.
- Keep away from direct sunlight to maintain crispiness.
- In humid weather, store with a moisture absorber to prevent stickiness.
- Ideal to consume within a week for the best texture.
Tips for Success
- Ensure your mixing bowl is clean and dry to get the best results when whipping egg whites.
- Use room temperature egg whites for better volume.
- Don’t open the oven door while baking to keep a stable temperature.
- Allow the meringues to cool completely in the oven for a light texture.
Variations to Try
- Substitute peppermint with different flavored candy for a unique taste.
- Add food coloring to the meringue for a colorful design.
- Incorporate nuts or dried fruits for added texture.
FAQs
1. Can I use egg substitutes?
Yes, but it may affect the texture and stability of the meringue.
2. How do I know when meringue is ready?
The meringue should be glossy, stiff, and hold firm peaks.
3. Why are my meringue cookies sticky?
Humidity is often the culprit; try baking on a dry day.
4. Can I freeze meringue cookies?
Yes, but they may lose their texture. It’s best to consume fresh.
Closing Notes
Candy Cane Meringue Cookies are not only a treat for your taste buds but also a delightful visual addition to your holiday celebrations. They are easy to prepare and allow for creativity with toppings. This fun recipe can be enjoyed by bakers of all skill levels and leaves a lasting impression on guests. Gather your ingredients, roll up your sleeves, and enjoy the spirit of the season by making these lovely cookies!
Candy Cane Meringue Cookies
Ingredients
Dry Ingredients
- 3/4 cup granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon salt
Wet Ingredients
- 4 large egg whites Use room temperature for better volume.
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Add-ins
- 1/2 cup chocolate chips
- 2-3 candy canes or peppermint sticks (finely crushed)
Instructions
Preparation
- Preheat the oven to 225 degrees F. Adjust two racks to the upper-middle and lower-middle positions. Line two baking sheets with parchment paper and set aside.
- In a small bowl, combine the sugar, cornstarch, and salt. Whisk to mix thoroughly.
- In a large bowl, whip the egg whites, vanilla, and cream of tartar together with an electric mixer on medium-low speed until foamy, about 1 minute.
Mixing
- Increase mixer speed to medium-high and whip until egg whites are soft and billowy.
- Gradually add the sugar mixture while the mixer is running. Continue to whip until glossy and form stiff peaks, about 1 to 3 minutes.
- Gently fold in the chocolate chips.
Baking
- Using a spoon or a pastry bag fitted with a plain tip, create meringue kisses about 1 1/4 inches wide on the prepared baking sheets, spacing them about an inch apart.
- Sprinkle the top of each meringue with crushed candy canes.
- Bake the meringue cookies for 1 hour. Then turn off the oven and let them sit for an additional hour (or 2 hours if it’s humid).
- Remove the cookies from the oven and let them cool for about 10 minutes before serving.
