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+ servings

Candy Cane Meringue Cookies

Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Servings: 24 cookies
Author: Giant Food Stores


  • 1 half of a lemon
  • 4 large eggs room temperature
  • 1 cup sugar
  • 2 tsp cornstarch
  • 2-3 peppermint candy canes crushed


  • 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.