Directions:
- Preheat oven to 200 degrees, make sure your racks are in the middle of the oven.
- Fit large pastry bag with a 1/2 round tip and medium-bag with 1/4 round tip.
- Line 2 baking sheets with parchment paper and lightly trace 36, 2-2 1/2 inch long candy canes backward on parchment paper.
- Flip paper over.
- In medium sized bowl, beat whites, cream of tartar and salt until foamy.
- Adding 1 tablespoon of sugar at a time, beat until stiff, glossy peaks form.
- Beat in extract.
- Remove 1/2 cup of meringue; tint pink with food coloring.
- Transfer white meringue into large pastry bag and pink to medium bag.
- Fill in tracing with white meringue and pipe in pink stripes across canes.
- Bake in oven for 1 1/4 hours.
- Turn oven off; let sit for 1 hour in oven.
- With a metal turner transfer canes to wire rack and let cool completely.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 48.13 Kcal (202 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 124.62mg | 5% | |
| Potassium | 68.37mg | 1% | |
| Total Carbs | 10.32g | 3% | |
| Sugars | 9.97g | 40% | |
| Protein | 1.82g | 4% | |
| Calcium | 1.3mg | 0% | |
| Amount Per 100 g | |||
| Calories | 178.24 Kcal (746 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 461.54mg | 5% | |
| Potassium | 253.2mg | 1% | |
| Total Carbs | 38.22g | 3% | |
| Sugars | 36.91g | 40% | |
| Protein | 6.72g | 4% | |
| Calcium | 4.9mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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