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Peppermint candy canes(makes 24 servings)

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Peppermint candy canes(makes 24 servings) photo 1

Ingredients/Components

granulated sugar - 1/2 c
cream of tartar - 1/4 tsp
peppermint extract - 1/2 tsp
mint flavored liqueur - 1 tsp
large egg whites, at room temperature - 3 item

How to make peppermint candy canes(makes 24 servings):

Line 2 large baking sheets with wax paper; set aside. Fit a large pastry bag with a 1/4-inch round tip. Dip a cotton swab in red food coloring; paint 5 or 6 lengthwise parallel lines inside bag; set aside and let stripes dry completely.

Preheat oven to 200°. In small bowl, with mixer on high speed, beat egg whites and cream of tartar until foamy. Gradually add sugar, 2 tablespoons at a time, beating until stiff peaks form. Fold in liqueur and extract. Spoon the meringue mixture into pastry bag; pipe 2 1/2-inch candy canes 1 inch apart, onto prepared baking sheets. Bake for 1 hour or until dry. Turn off oven; let candy canes cool in oven 8 hours or overnight. Carefully remove candy canes from wax paper.

Each serving (2 candy canes) provides 19 calories, 0 grams protein, 0 grams fat, 4 grams carbohydrates, 7 milligrams sodium and 0 milligrams cholesterol.

Note: Meringues become sticky on rainy or humid days. If this happens, reheat in a 200° oven for 30 to 60 minutes.

Recipe categories: Low protein, For large groups, Low cholesterol, Candy, Low fat, Mixer, Served cold, Baking.

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