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Meringue Candy Canes and Christmas Dessert

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Are you still baking? Or is it all done already? I haven’t started our “family” treats yet, planning that for Saturday if all goes well. My plan was to make candy canes using the Homemade Candy Corn recipe, but…well…time got away from me. Then I spotted these delicious Meringue Candy Canes in the Taste of Home Best Loved Cookies Book and I couldn’t pass them up.

Meringue is very easy to make and I love the little puff that explodes in your mouth when you eat them. These Meringue Candy Canes would be a perfect addition to your Christmas Dessert Buffet or trays for neighbors or friends.

My very favorite pie is Chocolate Meringue, so anytime I have the chance to make meringue I jump at the chance. I will share the recipe at the bottom, but first let’s chat about other Christmas Dessert.

You all know I love to bake and had such fun creating the Christmas Cupcakes this year. Here are a few more yummy Christmas Dessert ideas for you…

  1. These easy and oh so delicious Black Forest Whoopie Pies are a MUST have!
  2. Homemade Marshmallows were on my to-try list forever, I was so surprised when I made them last year and figured out how easy they were. And YES, I made them without a stand mixer!
  3. This Holiday Candy Cane Pie is a perfect make-ahead dessert and with just a few ingredients is budget friendly as well.
  4. I made these Raspberry Meringue Drops for Valentine’s Day but I think they are perfect for Christmas also.
  5. No time to make a regular pie? Try these Berry Hand Pies…they are always a hit!
  6. Need some tips on How to Make Meringue? Learn from this Meringue Pie Video.

So tell me…what are you baking for Christmas?

5 from 1 reviews
Meringue Candy Canes Recipe
Prep time
Cook time
Total time
A perfect Christmas treat.
Serves: 16 - 24 candy canes, depending on size
  • 3 egg whites, room temp {Tip: place whole egg in bowl of hot water for a few minutes to bring up temperature, if you forget to take them out of fridge}
  • ½ teaspoon cream of tartar
  • ¾ cup sugar
  • ¼ teaspoon peppermint extract
  • Red No-Taste Coloring {It's important that you use No-Taste, red coloring has a bitter taste}
  1. In large bowl, beat egg whites until foamy
  2. Add cream of tartar and beat at medium speed until soft peaks form
  3. Gradually add the sugar and beat on high until stiff peaks form
  4. Add in peppermint extract
  5. Fit a decorator bag with a #1M or large Star Tip
  6. Using a paint brush, "paint" on red coloring in 3 or 4 stripes on the inside of the bag, making them about ¼ inch wide
  7. Fill with meringue
  8. Line a large cookie sheet with parchment paper or wax paper
  9. Heat oven to 225 degrees
  10. Pipe candy canes onto cookie sheet - I found it easiest to pipe the straight edge first, starting at the bottom, then work your way up and curve around
  11. Bake for 25 minutes, rotate cookie sheet and bake for 25 minutes longer
  12. Turn off oven and let cool
  13. Candy Canes should be slightly hard and not sticky

Oops…I almost forgot about the Black Forest Shooters that I shared over at $5 Dinners earlier this week! Watch for some fun New Year’s Eve Cupcakes with these glasses on Cupcake Tuesday!

Happy Baking!

Linking to…Show & Tell Friday, Saturday Night SpecialGooseberry Patch 

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