How to make Candy Cane Vanilla Meringue Cookies

Candy Cane Vanilla Meringue Cookies

Ingredients

• 4 large egg whites, room temperature

• 1 cup granulated sugar

• ¼ tsp cream of tartar

• ½ tsp vanilla extract

• Red gel food coloring

• ½ cup crushed candy canes

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Instructions

1. Preheat oven to 225°F . Line baking sheets with parchment paper.

2. Make the meringue: Beat egg whites on medium speed until foamy. Add cream of tartar. Slowly add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form.

3. Flavor: Beat in vanilla extract until just combined.

4. Add candy canes: Gently fold crushed candy canes into the meringue.

5. Divide & color: Split meringue evenly into two bowls. Leave one white. Tint the other with red gel food coloring.

6. Pipe cookies: Fit a piping bag with a round or star tip. Spoon red meringue on one side of the bag and white on the other. Pipe candy cane shapes onto prepared baking sheets.

7. Bake: Bake for 2 hours, then turn off the oven and let cookies cool completely inside the oven.

8. Store: Keep in an airtight container at room temperature.

Tips

• Use gel food coloring to avoid thinning the meringue.

• Finely crushed candy canes work best so piping stays smooth.