Chocolate-Dipped Candy Cane Meringues

• Refrigerated

  • 3 Egg whites

• Baking & Spices

  • 3/4 cup Caster sugar
  • 1 Gel food colouring, red
  • 3/4 tsp Peppermint extract

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Other

  • 1 cup (150g nestlé bakers' choice dark melts, melted

Found on bakers-corner.com.au

Description

Ingredients

• 3 egg whites, at room temperature
• ¾ cup (55g) caster sugar
• ¾ tsp peppermint extract (or to taste)
• red gel food colouring
• 1 cup (150g) NESTLÉ BAKERS CHOICE Dark Melts, melted
• 1 tbsp vegetable oil

Directions

• 1. Preheat oven to 120°C/100°C fan-forced. Grease and line two baking trays with baking paper. 2. Using your zippy electric mixer, beat egg whites until luscious stiff peaks form; add sugar; beat for 8-10 minutes or until sugar has dissolved. Add peppermint essence and beat this devine glossy mixture until just combined. 3. Place a 1cm round nozzle into piping bag. Dip a bamboo skewer in red food colouring; make 5 beautiful red stripes up the inside of the piping bag; carefully transfer meringue mixture into piping bag. 4. Pipe 4cm rounds ( about 3cm high) of mixture onto prepared trays, allowing 5cm between each round for spreading. Bake for 1 hour or until these little gems of meringues are firm; turn off oven. Allow to cool in oven with door slightly ajar. 5. Once meringues are completely cooled, carefully dip the beautiful looking meringue bases in combined NESTLÉ BAKERS’ CHOICE Dark Melts and vegetable oil; place on a clean piece of baking paper and stand until chocolate is firm.