Ingredients:

  • 4 large (120 g) Large Egg Whites, Room Temperature
  • 1 cup + 3 Tbsp (240 g) Caster Sugar (Superfine Sugar)
  • 1/2 teaspoon Cream of Tartar
  • 1 teaspoon Pure Peppermint Extract
  • Pinch of Fine Sea Salt
  • 1-2 drops Red Food Colouring (Gel preferred)
  • 1/4 cup (30 g) Crushed Candy Canes

Instructions:

  1. Preheat the oven to a very low temperature (200°F / 95°C). Line two baking sheets with parchment paper.
  2. Ensure the stand mixer bowl and whisk attachment are perfectly clean and free of any residual grease or fat.
  3. Set up the Bain-Marie: Fill a saucepan with about 1 inch (2.5 cm) of water and bring to a gentle simmer.
  4. Combine Ingredients: Place the egg whites, caster sugar, cream of tartar, and salt into the heatproof bowl. Place the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.
  5. Heat and Stir: Whisk constantly by hand until all the sugar is completely dissolved (test by rubbing between fingers). The mixture must reach 160°F (71°C) for optimal stability.
  6. Whip the Meringue: Transfer the warm mixture immediately to the stand mixer bowl. Whisk on medium-high speed for 8–10 minutes until the meringue is incredibly thick, glossy, and holds very stiff peaks. The bowl should feel cool to the touch.
  7. Add Flavour: Reduce the speed to low and whisk in the peppermint extract until just combined.
  8. Colour (Optional): If using gel colouring, use a small brush to draw thin vertical stripes of red food colouring up the inside wall of the piping bag to create a festive swirl effect.
  9. Pipe the Kisses: Carefully spoon the meringue into the prepared piping bag. Pipe small, neat rosettes or kisses onto the lined baking sheets, leaving about 1 inch between each one.
  10. Decorate: Immediately sprinkle the top of each meringue with a small amount of crushed candy canes.
  11. Bake (Dry): Place the meringues in the preheated oven. Bake for 1 hour 45 minutes to 2 hours, or until they lift easily off the parchment paper and sound hollow. They must remain white; reduce oven temperature immediately if browning occurs.
  12. Cool Slowly: Turn the oven off, but leave the meringues inside to cool completely for at least 1 hour (or ideally overnight). This slow cooling prevents cracking and ensures maximum crispness.
  13. Store: Once cool, store the meringues in an airtight container at room temperature for up to two weeks.