Minty Candy Cane Meringues

Author: Craig Hibbert
Prep Time: 15
Cook Time: 60
Total Time: 1 hour 15 minutes
Category: Baking; Christmas; easy; Sweets & Treats

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Description

We love how festive these look. Serve as is or use to decorate a festive cake or dessert.

Ingredients

3 egg whites
½ tsp (1.25 ml) cream of tartar
¾ C (180 ml) sugar
2 drops of peppermint essence (go easy as it can taste like toothpaste if you are not careful)
red gel food colouring

Instructions

Preheat the oven to 90 ºC and like a baking tray with baking paper.

In a mixing bowl whisk the egg whites until foamy. Add the cream of tartar.

Gradually add the sugar on a high speed until peaks form and the sugar has dissolved – this should take about 5 minutes. Then gently, fold in the peppermint essence.

Fit a piping bag with a large star nozzle. With a fine pastry brush, brush 3 even strips of red food colouring on the inside of the bag. Carefully fill the bag with the meringue.

Pipe the meringues onto the lined tray. Place into the oven and bake for about 1 hour. Be sure to turn the tray in the oven halfway through the cooking time. Remove from the oven and allow to cool completely.

Craig Hibbert

Craig started his food journey in 1997 at the Cape Grace Hotel and then moved on to the Mount Nelson. He went abroad to gain experience and started at the world-renowned Dorchester Hotel in London, and then went on to the kitchen at the Grove Hotel. He returned to South Africa in 2005 and started at The Palace at Sun City. but the call of the Ocean brought him back to Cape Town. He is now back at the Belmond Mount Nelson as the Executive Pastry Chef.