Meringue Candy Canes

 

3

egg whites

1/2

teaspoon cream of tartar

3/4

cup sugar

1/4

teaspoon peppermint extract

Betty Crocker® red or pink gel food color

• 1 Heat oven to 200°F. Line 2 cookie sheets with cooking parchment paper or foil. In large bowl, beat egg whites and cream of tartar with electric mixer on high speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Beat in peppermint extract.
• 2 Fit large decorating bag with 1/4-inch star tip. With small brush, paint 3 to 4 evenly spaced stripes of food color on inside of decorating bag, from tip to upper edge. Carefully spoon meringue into bag. Pipe 2 1/2-inch candy canes onto paper-lined cookie sheets.
• 3 Bake about 1 hour or until dry but not brown.