This and that: Meringue

Friday, December 21, 2012

Candy Cane Meringue Kisses

I have never made meringue before...

But I saw these somewhere on Facebook with candy cane kisses

and thought they looked wonderful, I am not sure where I found them
so if you posted it let me know so that I can give you credit.

The first batch I made I used the candy cane kisses and tinted the meringue with red food colouring.

The second batch, I used chocolate kisses and mixed in candy cane crumbs in the meringue.

Both smell heavenly.

Candy Cane Meringue Kisses

recipe adapted from Angel Kisses: King Arthur Flour

2 egg whites

1/4 tsp cream of tarter

dash of salt

1/2 cup plus 1 tbsp sugar

Hershey kisses - I used candy cane kisses and chocolate kisses

1-2 drops of red food colouring

crushed peppermints

red coloured sugar or sprinkles

Preheat oven 200 degrees F

In large bowl, mix egg whites, cream of tarter, and salt. Beat until egg mixture until it forms peaks, add sugar slowly and continue to beat until stiff and glossy. Add food colouring if you like.

Line cookie sheet with parchment paper and place a candy cane kiss on the paper about 2 inches apart. Using pastry bag and star tip, pipe meringue around candy cane kiss. Bake in 200 degree oven for 1 1/2 hours.

Turn off oven. You can now add coloured sugar or sprinkles at this time. Return the meringue back to oven and leave in until completely cooled - at least 3 or more hours or even over night. I was able to make 21 -24 meringue kisses.

For the meringues that I made with the chocolate kisses, I crushed about 1/8 cup of candy cane and mixed into the meringue before piping it around the kisses. I did not put food colouring in the meringue or use sprinkles with these. Some of the pieces of candy canes were bigger then the others.