| | Candy cane meringues
Candy cane meringues
Candy cane meringues 4.3-5 9
  • Calories: 119 kj
  • Fat: 1g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 100C. Line 2 baking trays with baking paper.
  2. Use an electric mixer to whisk egg whites in a clean, dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoon at a time, beating well after each addition. Continue whisking until sugar is completely dissolved.
  3. Use a skewer or small brush to brush red food colouring in lines inside a large piping bag fitted with a 1cm fluted nozzle. Add half the meringue. Pipe meringues, 3cm apart, over 1 lined tray. Repeat with a piping bag fitted with a 1cm plain nozzle, food colouring and remaining meringue.
  4. Bake, swapping trays halfway through cooking, for 45 mins or until dry to the touch. Turn oven off. Leave meringues in oven, with the door ajar, for 1 hour to cool.
  5. Place the chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Place the candy cane on a plate. Dip the base of a meringue in chocolate, then carefully dip in candy cane. Return to the tray, base-side up. Repeat with remaining meringues, chocolate and candy cane. Set aside for 30 mins to set.
Time for preparing:
45 min.


  • 3 Coles Brand Australian Free Range Egg whites
  • 3/4 cup (165g) caster sugar
  • Red gel food colouring
  • 50g dark chocolate
  • 1/4 cup candy canes, finely chopped