Meringue Candy Canes Recipe

Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.

In a clean mixing bowl, beat the egg whites until foamy. Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat until stiff peaks form.

Add the vanilla extract and mix until fully incorporated.

Divide the meringue mixture in half. Leave one half white and add a few drops of red food coloring to the other half to make it pink. Add peppermint extract to the pink mixture if desired.

Transfer each colored meringue mixture into separate piping bags fitted with small round tips.

Pipe straight lines of white and pink meringue next to each other on the prepared baking sheet.

Starting from one end, twist the meringue lines together to form candy cane shapes.

Bake in the preheated oven for 2 hours or until the meringue candy canes are dry and crisp.

Let the candy canes cool completely on the baking sheet.

Sprinkle powdered sugar over the cooled candy canes for a festive touch.

Store in an airtight container at room temperature for up to a week.