This Vanilla Bean Candy Cane Meringues Recipe takes a little bit of work to make, but this Christmas Candy Recipe is so tasty that it is worth the effort!
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Vanilla Bean Candy Cane Meringues Recipe
They're perfect for making for your upcoming holiday parties and also great for gifting to neighbors, coworkers, and of course - a hostess gift!
It can be difficult to decide what to give these people in our lives, do we buy them a gift? Do we make something? Just give them a card? Well, a homemade treat is ALWAYS a great idea!
Where can I find the recipe card for this Vanilla Bean Candy Cane Meringues Recipe?
If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Christmas Candy Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you!
I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.
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Here are the ingredients you need to gather to get started making this Vanilla Bean Candy Cane Meringues Recipe:
- Egg whites
- Confectioners’ sugar - powdered sugar
- Pure vanilla extract or other pure flavoring
- Quality chocolate
- Candy canes or peppermint candies smashed into small pies
Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.
Are you looking for other Quick & Easy recipes to serve like my Vanilla Bean Candy Cane Meringues Recipe?
Check out these super delicious Christmas Treat Recipes that I have shared over the years. They are all tried and true recipes that I have made over the years, or my trusty food writers have made.
I think you will love them all! Of course, this is just a small selection of our Christmas Treat recipes, but we have LOTS and lots of recipes on the blog that are perfect for your holiday celebrations – just type “Christmas Treat Recipes” or “Christmas recipe” into the search bar on the right hand side of the screen and they will pop up for you!
- Homemade Hot Cocoa Cookies Recipe for Christmas
- Pumpkin Spice Cookie Bars Recipe
- Hot Cocoa Cookies Recipe for Santa Claus
- Mocha Chocolate Crinkle Cookies Recipe
- Easy Homemade Christmas Snowball Cookies Recipe
- Cake Mix Christmas Sugar Cookies Recipe
- Oatmeal Gingerbread Cookies Recipe
- Christmas Pretzel Rolo Snacks Recipe
- Cranberry Brie Cheese Bread Recipe
- Hot Chocolate Ice Cream Bread Recipe
- Puff Pastry Christmas Tree Recipe Tutorial
How to make this Vanilla Bean Candy Cane Meringues Recipe
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Directions for making this Vanilla Bean Candy Cane Meringues Recipe
Carefully wash the outside of the eggs with cold water, then separate saving the whites (it is easier to separate the yokes and whites when the eggs are cold).
Lightly covered the egg whites and let rest until they are room temp. This down time is perfect for prepping the rest of the steps and work space.
Line a cookie sheet or baking try with parchment paper or a silicone oven mat, lightly flouring the paper or mat will sometimes help to make sure they don’t stick once fully baked. Select the tip(s) needed and set up the piping bag.
Some suggest hand whisking in a copper bowl is the only way while others prefer an electric hand mixer, we used our Kitchenaid mixer with very tasty results, less mess and faster prep time.
Once the eggs are at room temp slowly turn the mixer on to medium and mix until the egg whites become so foamy and frothy that they filled with tiny bubbles that really look like wet foam. This took about 8-10 minutes on medium with our Kitchen-aid stand mixer.
Very slowly start to add in the pre sifted confectioners’ sugar, just a couple small spoonful’s at a time, you should then wait a minute before adding more. This will roughly take another 6 to 10 minutes. You should quickly start to see a change in consistency, add in your pure vanilla extract or other flavoring.
You can stop mixing once the mixture can hold its shape in a stiff peak (this is easy to see as soon as you turn off the mixer and lift up the whisk attachment on the mixer.
You can now carefully fill the piping bag with the meringue mixture. I like to do this by placing the piping bag in a large heavy glass that you can fold the outside of the piping bag over on. This allows you to use two hands to fill the bag.
Give the piping bag a quick twist and hold firmly so the meringue will not leak out of the open end of the bag. Once baked the meringues will only be slightly larger, so you may pipe them fairly close to one another.
The overall baking time depends on the size so be careful to be as consistent as possible when piping.
A rough estimate on timing would be as follows:
A 2 inch round meringue will take about 2.5 to 3 hours. ¾ inch meringues take about 45 minutes to one hour.
All ovens work differently keep a close eye on the temperature, you’ll want the oven to be at 200 degrees for the duration of the baking time. A separate oven thermometer that can stay in might be a great purchase if you have an inconsistent oven or if you are still getting to know yours.
As the meringues are cooling smash the candy canes into small pieces, you can use just about anything in your kitchen for this. I wrapped paper towel around them and smashed. This kept the little pieces from going everywhere.
Brush the flour off the parchment paper they cookies baked on, you’ll set the dipped meringues back on this to have the chocolate harden.
Follow the package instructions for carefully melting the chocolate until smooth. Hold onto one side of the meringue and dip about half way into the chocolate. Moving quickly dip just a few cookies into the chocolate, place on the tray and sprinkle with candy cane pieces.
Let the chocolate harden then store in an air tight container for up to a week.
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To print this Vanilla Bean Candy Cane Meringues Recipe, simply click the recipe card below!
I know that sometimes it is easier to go off a recipe when it is printed right in front of you.
Who wants to swipe their screen on their phone or tablet when their hands are greasy? So I love offering this option as well!
Vanilla Bean Candy Cane Meringues Recipe
Ingredients
- 3 egg whites
- 1.5 cups confectioners’ sugar
- dash of pure vanilla extract or other pure flavoring
- 4-8 ounces of quality chocolate
- 2-4 candy canes or peppermint candies smashed into small pies
Instructions
-
Carefully wash the outside of the eggs with cold water, then separate saving the whites (it is easier to separate the yokes and whites when the eggs are cold).
-
Lightly covered the egg whites and let rest until they are room temp. This down time is perfect for prepping the rest of the steps and work space.
-
Line a cookie sheet or baking try with parchment paper or a silicone oven mat, lightly flouring the paper or mat will sometimes help to make sure they don’t stick once fully baked. Select the tip(s) needed and set up the piping bag.
-
Some suggest hand whisking in a copper bowl is the only way while others prefer an electric hand mixer, we used our Kitchenaid mixer with very tasty results, less mess and faster prep time.
-
Once the eggs are at room temp slowly turn the mixer on to medium and mix until the egg whites become so foamy and frothy that they filled with tiny bubbles that really look like wet foam. This took about 8-10 minutes on medium with our Kitchen-aid stand mixer.
-
Very slowly start to add in the pre sifted confectioners’ sugar, just a couple small spoonful’s at a time, you should then wait a minute before adding more. This will roughly take another 6 to 10 minutes. You should quickly start to see a change in consistency, add in your pure vanilla extract or other flavoring.
-
You can stop mixing once the mixture can hold its shape in a stiff peak (this is easy to see as soon as you turn off the mixer and lift up the whisk attachment on the mixer.
-
You can now carefully fill the piping bag with the meringue mixture. I like to do this by placing the piping bag in a large heavy glass that you can fold the outside of the piping bag over on. This allows you to use two hands to fill the bag.
-
Give the piping bag a quick twist and hold firmly so the meringue will not leak out of the open end of the bag. Once baked the meringues will only be slightly larger, so you may pipe them fairly close to one another.
-
The overall baking time depends on the size so be careful to be as consistent as possible when piping.
-
A rough estimate on timing would be as follows:
-
A 2 inch round meringue will take about 2.5 to 3 hours.
-
¾ inch meringues take about 45 minutes to one hour.
-
All ovens work differently keep a close eye on the temperature, you’ll want the oven to be at 200 degrees for the duration of the baking time. A separate oven thermometer that can stay in might be a great purchase if you have an inconsistent oven or if you are still getting to know yours.
-
As the meringues are cooling smash the candy canes into small pieces, you can use just about anything in your kitchen for this. I wrapped paper towel around them and smashed. This kept the little pieces from going everywhere. Brush the flour off the parchment paper they cookies baked on, you’ll set the dipped meringues back on this to have the chocolate harden. Follow the package instructions for carefully melting the chocolate until smooth. Hold onto one side of the meringue and dip about half way into the chocolate. Moving quickly dip just a few cookies into the chocolate, place on the tray and sprinkle with candy cane pieces. Let the chocolate harden then store in an air tight container for up to a week.
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