Candy Cane Meringues

Giving up eggs, dairy, and wheat doesn’t mean you need to give up festive treats. These adorable plant-based and gluten-free candy cane meringues will delight everyone around your holiday table. 

  • Total Time: 2 - 2.5 hours
  • Prep Time: 30 minutes
  • Yield: About 24 meringues

Ingredients

For the Meringues

  • ½ cup chilled, unsalted aquafaba* (about the amount from a 15-ounce sodium-free can of chickpeas) 
  • ½ teaspoon cream of tartar
  • ½ cup white granulated sugar** 

½ teaspoon peppermint extract (substitute vanilla extract if preferred)

For the Decoration

  • Red food coloring (and 1-in–wide paintbrush to apply)**
  • 2 candy canes**
  • ½ cup dark 

candycanemeriangues

Directions

  1. Pre-heat oven to 200°F (95°C). 
  2. Cover two baking sheets with parchment paper and set aside.
  3. Place chilled aquafaba in a large bowl or in the bowl of a stand mixer with the whisk attachment.
  4. Add cream of tartar and beat on medium-low until cream of tartar is fully mixed in and the mixture is very cloudy.
  5. Add 1 Tablespoon of sugar, then beat on high for one minute. Repeat until all the sugar is incorporated. Scrape down the sides regularly. 
  6. Continue beating until very stiff peaks form and the meringue is thick and glossy, at least 10 minutes, while continuing to scrape down the sides at regular intervals. 
  7. Add peppermint extract, or vanilla if using, and beat for an additional 5 minutes. (Don’t worry: Unlike egg-based meringues, aquafaba meringues cannot be overbeaten.)
  8. Dip a small 1-in–wide paintbrush into a dab of the red food coloring and paint 4-5 red stripes along the inside of a large piping bag*** fitted with a large round or star-shaped tip. Make sure the lines are thick and dark red.
  9. Spoon soft meringue into piping bag and pipe 2-in–wide meringue kisses on the parchment-lined baking sheets. Make sure to leave some space between the meringue cookies.
  10. Bake in oven for 1 to 1½ hours or until completely dry to the touch. Remove from oven and place on a cooling rack.
  11. While meringues are cooling, place candy canes in a sealed bag.
  12. Crush them into small pieces using a rolling pin or the bottom of a heavy mug. (Be careful not to crush the candy canes into a powder.) Place the crushed candy canes in a bowl.
  13. Melt chocolate in a double boiler (or very carefully in the microwave).
  14. One by one, dip the bottoms of the fully cooled meringue kisses in the chocolate, then roll gently in the candy cane pieces. Let meringues set on their sides on a drying rack.
  15. Store in an airtight container and keep in a cool and dry place. Be careful of moisture as it can make the meringues soften.

Note

*Aquafaba is the name given to the “chickpea juice” found in cans of chickpeas. Chill the can for a few hours ahead of time, then strain through a fine-mesh sieve into a bowl. Aquafaba should be a little thick. If yours is too thin, put it in a pot and simmer it down to achieve a thicker consistency. Let cool completely, then chill in the fridge before using. 

**Strict vegans should be careful to use vegan-friendly brands.

***No piping bag? No problem! Just use a large Ziploc or other freezer bag and snip a bottom corner off when you’re ready to pipe the meringues.

 

ABOUT THE CHEFS

Beth

Beth Williams is a food writer and recipe developer. Born and raised in Paris, France, Beth is obsessed with travel and good food and has a photographic memory for outstanding meals. She lives in Barcelona, Spain, with her husband. 

https://www.clippings.me/enlwilliamsinstagram @enlwilliams

Meg

Meg Raines is a food photographer and recipe developer. Originally from Buffalo, NY, she travels abroad to find inspiration for her recipes and delectable food photography. Meg lives in Chelan, WA, with her husband and three dogs.

https://www.megraines.cominstagram @meg.raines

  • Total Time: 2 - 2.5 hours
  • Prep Time: 30 minutes
  • Yield: About 24 meringues
  • Ingredients:

    For the Meringues

    • ½ cup chilled, unsalted aquafaba* (about the amount from a 15-ounce sodium-free can of chickpeas) 
    • ½ teaspoon cream of tartar
    • ½ cup white granulated sugar** 

    ½ teaspoon peppermint extract (substitute vanilla extract if preferred)

    For the Decoration

    • Red food coloring (and 1-in–wide paintbrush to apply)**
    • 2 candy canes**
    • ½ cup dark 

    candycanemeriangues

  • Directions:
    1. Pre-heat oven to 200°F (95°C). 
    2. Cover two baking sheets with parchment paper and set aside.
    3. Place chilled aquafaba in a large bowl or in the bowl of a stand mixer with the whisk attachment.
    4. Add cream of tartar and beat on medium-low until cream of tartar is fully mixed in and the mixture is very cloudy.
    5. Add 1 Tablespoon of sugar, then beat on high for one minute. Repeat until all the sugar is incorporated. Scrape down the sides regularly. 
    6. Continue beating until very stiff peaks form and the meringue is thick and glossy, at least 10 minutes, while continuing to scrape down the sides at regular intervals. 
    7. Add peppermint extract, or vanilla if using, and beat for an additional 5 minutes. (Don’t worry: Unlike egg-based meringues, aquafaba meringues cannot be overbeaten.)
    8. Dip a small 1-in–wide paintbrush into a dab of the red food coloring and paint 4-5 red stripes along the inside of a large piping bag*** fitted with a large round or star-shaped tip. Make sure the lines are thick and dark red.
    9. Spoon soft meringue into piping bag and pipe 2-in–wide meringue kisses on the parchment-lined baking sheets. Make sure to leave some space between the meringue cookies.
    10. Bake in oven for 1 to 1½ hours or until completely dry to the touch. Remove from oven and place on a cooling rack.
    11. While meringues are cooling, place candy canes in a sealed bag.
    12. Crush them into small pieces using a rolling pin or the bottom of a heavy mug. (Be careful not to crush the candy canes into a powder.) Place the crushed candy canes in a bowl.
    13. Melt chocolate in a double boiler (or very carefully in the microwave).
    14. One by one, dip the bottoms of the fully cooled meringue kisses in the chocolate, then roll gently in the candy cane pieces. Let meringues set on their sides on a drying rack.
    15. Store in an airtight container and keep in a cool and dry place. Be careful of moisture as it can make the meringues soften.
  • Note:

    *Aquafaba is the name given to the “chickpea juice” found in cans of chickpeas. Chill the can for a few hours ahead of time, then strain through a fine-mesh sieve into a bowl. Aquafaba should be a little thick. If yours is too thin, put it in a pot and simmer it down to achieve a thicker consistency. Let cool completely, then chill in the fridge before using. 

    **Strict vegans should be careful to use vegan-friendly brands.

    ***No piping bag? No problem! Just use a large Ziploc or other freezer bag and snip a bottom corner off when you’re ready to pipe the meringues.

     

    ABOUT THE CHEFS

    Beth

    Beth Williams is a food writer and recipe developer. Born and raised in Paris, France, Beth is obsessed with travel and good food and has a photographic memory for outstanding meals. She lives in Barcelona, Spain, with her husband. 

    https://www.clippings.me/enlwilliamsinstagram @enlwilliams

    Meg

    Meg Raines is a food photographer and recipe developer. Originally from Buffalo, NY, she travels abroad to find inspiration for her recipes and delectable food photography. Meg lives in Chelan, WA, with her husband and three dogs.

    https://www.megraines.cominstagram @meg.raines

  • Credit:

    Giving up eggs, dairy, and wheat doesn’t mean you need to give up festive treats. These adorable plant-based and gluten-free candy cane meringues will delight everyone around your holiday table. 

 

 

 

 

 

 

 

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