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Vegan Candy Cane Meringues (Vegan, Gluten Free)

Minty little bites that melt in your mouth. Keep a tin on hand for those moments when you want to hit your boss. Do what I do and pop a couple of these in your mouth instead.

Course Dessert
Cuisine American, French
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 8 people

Ingredients

Instructions

  1. Heat your oven to 175 Fahrenheit. Place parchment paper on two sheet pans.

    Clean your mixer bowl and balloon whisk attachment with a quick wipe and rinse with vinegar. Check out my Aquafaba page for more Aquafaba basics

  2. Place aquafaba and cream of tartar into the bowl of a stand mixer fitted with a balloon attachment. Turn the mixer on medium for a couple of minutes until the liquid is foamy and not so sloshy.

  3. Now turn the speed up as high as it will go and whip for as long as it takes till you get stiff peaks. (7-12 minutes)

  4. Add your vanilla and peppermint extract. Keep whipping.

  5. Slowly add the sugar 1 tablespoon at a time while still whipping. Make sure the sugar is completely incorporated and you have a lovely glossy, marshmallowy texture. Keep whipping until you have stiff peaks.

  6. Place your selected nozzle into your pastry bag and secure with a coupler. I used a large star tip. If using food coloring or gel coloring: paint four strips of varying thickness up the side of the pastry bag at equal intervals from tip to mid way up the bag.

  7. Pipe your meringues. Place your sheet pans with meringues in the oven and close the oven door. Bake at 175 to 200. They will take about two hours to dry out completely. Once fully dried out and cooled then melt your chocolate in the microwave and dip each meringue in the melted chocolate. Place on parchment and allow the chocolate to set up.

  8. If you are not eating right away then store in cookie tins with a desiccant packet.