CANDY CANE MERINGUES
MAKES APPROX. 50 MINI MERINGUES | GLUTEN FREE | DAIRY FREE
3 egg whites, room temperature
3/4 cup caster sugar
1/2 tsp cream of tartar
1 tsp vanilla bean paste
Pinch of salt
Natural red food colouring
Preheat oven to 110*C. Line 2 baking trays with baking paper.
Place egg whites into a clean, dry bowl. Using electric beaters, whisk until soft peaks form. Add sugar and continue beating until mixture is thick and glossy and sugar has dissolved. Add cream of tartar, vanilla and salt and mix well. Divide mixture into 2 separate bowls. Add food colouring to 1 bowl to achieve desired colour. Add peppermint essence to taste.
Place a large piece of cling wrap onto a clean, flat surface approx. 3 times the width of your piping bag. Spoon the white meringue mixture onto the cling wrap in an even vertical line. Repeat with coloured meringue, ensuring the two columns are next to each other with no gaps. Gently roll the exposed edge of the cling wrap over the meringue mixture and fold into a roll. Ensure the bottom of the tube is not sealed.
Prepare your piping bag with a star-shaped nozzle. Carefully insert the rolled meringue into the piping bag, with the open end facing downwards.Pipe coin-sized meringues onto prepared trays.
Bake in the oven for 40-45 minutes. Turn oven off and allow meringues to cool. Meringues will keep in an airtight container for 7 days.