Candy Cane Meringue Cookies
Servings: 24 cookies
Calories: 45kcal
These fun Candy Cane Meringue Cookies are easy to make with the kiddos. These meringue cookies are a pretty addition to holiday cookie trays. Peppermint Meringue Cookies make a great food gift too!
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Ingredients
- 1 half of a lemon
- 4 large eggs room temperature
- 1 cup sugar
- 2 teaspoon cornstarch
- 2-3 peppermint candy canes crushed
Instructions
- Preheat the oven to 200°F.
- Rub the bowl and beaters of a stand mixer with ½ lemon to degrease it.
- Separate the eggs; reserve the whites, and either save the yolks for another use or dispose of them.
- Beat the egg whites until they have doubled in volume. Add the sugar, gradually, 1 TBS at a time, waiting until each is dissolved before adding the next one.
- Beat in the cornstarch.
- Continue to beat on high until the egg whites shine and form peaks.
- Put the meringue in a piping bag (or a Ziploc bag, with one corner snipped off) and line a baking sheet with parchment paper. Pipe your meringues in small dollops, about 2 inches high and 1 ½ inches in diameter. Sprinkle each with crushed candy cane.
- Bake the meringues for 2 hours in the middle of the oven.
- When finished, turn off the oven, keep door closed overnight or for 3 additional hours.
- **Do not open the oven door before the hour is up, or the meringues may collapse.
- Store in a completely dry container for up to 1 month.
Notes
Store cookies in a dry airtight container in a cool dry place for up to a month.
When finished baking, turn off the oven, keep door closed overnight or for 3 additional hours.
Do not open the oven door before the hour is up, or the meringues may collapse.
Nutrition
Serving: 24servings | Calories: 45kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 11mg | Potassium: 17mg | Fiber: 0.1g | Sugar: 8g | Vitamin A: 41IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 0.2mg