Candy cane meringue recipe

If this doesn't get you into the holiday spirit, I don't know what will!


6 egg whites

2 cups caster sugar

1 tsp peppermint essence

1 tsp white vinegar

1 tsp Cornflour

A few drops of red food colouring gel


Firstly, it's important to get a couple of things right in order to make delicious and successful meringues:

  • Make sure that no fat is present - this includes egg yolks and traces of fat in the bowl or on the other utensils. Bear in mind that plastic bowls and utensils can hold traces of fat, so these are best avoided

  • Bring the egg whites to room temperature before making a start

  • Let them cool in the oven overnight - just turn off the heat and leave them in there.

Pre-heat the oven to 120°C and line a large oven tray with baking paper. Pro tip: you can stick the baking paper down with a little meringue mixture if you re worried about it moving around.

Crack the eggs into small bowls or glasses, and separate the yolks and whites, one egg at a time, retaining the yolks for another delicious adventure, such as mayonnaise or custard.

Place the egg whites into a large bowl and beat until soft peaks form. Gradually, add the sugar very slowly, over the course of 10-12 minutes - about a tablespoon at a time. The mixture will thicken with each addition of sugar. Beat in the essence, vinegar and cornflour.