Peppermint White Chocolate Meringues
I don't know about you, but I've got leftover Christmas candy canes tucked away in the pantry and it seems a shame to just let them sit there until next December. With Valentine's Day right around the corner, I was thinking about what I could make that would be easy, fun, and really, really pink, and that's when I remembered the candy canes. By throwing them into a spice grinder, those candy canes turn into the most gorgeous powdery pink sugar, perfect for incorporating into a simple meringue for a melt-in-your-mouth treat. Whip up a batch of homemade love today!
Makes about two dozen meringues
2 egg whites
1/4 teaspoon cream of tartar
pinch of salt
1/2 cup red-and-white-striped candy canes, broken up into pieces (or peppermint hard candies)
1/2 cup white chocolate, broken up into pieces
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Put the candy canes into an electric spice grinder (or coffee grinder) and grind into a fine powder, then set aside.
Put the egg whites, cream of tartar, and salt into a stand mixer and mix on high until they become glossy and white and form stiff peaks. Carefully fold in the ground candy canes until completely incorporated. Put the meringue into a piping bag fitted with a 1/2" round tip and pipe 1-inch circles of meringue onto the parchment paper-lined baking sheet, about one inch apart.
Put the baking sheet into the oven and then immediately turn the oven off. Let the meringues sit in the oven with the door closed for several hours, or overnight, until the meringues are set and the oven is completely cool.
When the meringues are cooled, melt the white chocolate in a double boiler, then put the melted chocolate into a piping bag with a 1/8" tip. Drizzle narrow stripes of white chocolate across the meringues, then put them in the freezer for a few moments just to allow the chocolate to set. Store in an air-tight container for up to a week.
• Piping meringue can seem intimidating, but it's a snap. Be sure to position the piping bag directly over the parchment paper-lined baking sheet and keep the tip close to the surface. Hold the tip down very steady right against the surface and just squeeze out a dollop, then pull straight back up, to get a "chocolate kiss" effect, or you can move the tip in small circles, pulling up as you go, to create a swirled pattern.
• If you have green-and-white-striped candy canes, I think they could be really fun for St. Patrick's Day meringues! And, of course, perfect for Christmas and birthday parties, too.