Welcome back to Christmas Cookie Thursday! Every Thursday for vlogmas I have a new cookie recipe for you. This one is for light and marshmallow-y candy cane meringues. Recipe Below.
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Candy Cane Meringue Wreaths Recipe
2 egg whites
½ cup sugar
1 tsp corn flour
1 tsp Peppermint Extract
Red Gel Food Coloring
Decorations: fondant bows, sugar pearls, melted white candy melts
Preheat the oven to 225F and line a baking tray with parchment paper.
Put the egg whites in a dry medium sized bowl and whisk until soft peaks form. Gradually add in the sugar one tablespoon at a time until fully incorporated. Add in the peppermint extract and corn flour. Continue whisking until the sugar has dissolved and the meringue is thick and glossy.
Using a food safe paint brush, dip in red food coloring and paint the inside of a piping bag in long thin stripes. Fill the piping bag with meringue mixture and snip off a small portion of the bottom corner. Slowly pipe on even circles on the baking sheet.
Bake for 40-45 minutes or until they are crisp and hollow. Do not open the oven. When they are done turn off the oven and leave the meringues to cool with the door ajar. Decorate!