Vallery Lomas' Candy Cane Meringues

The Foodie in New York blogger and former Great American Baking Show winner gives her treats a "holiday twist by adding peppermint flavor and a spiral of holly red!"

Photo: Jennifer Causey

The Foodie in New York blogger and former Great American Baking Show winner gives her treats a "holiday twist by adding peppermint flavor and a spiral of holly red!"

Vallery Lomas' Candy Cane Meringues

4 large egg whites

Pinch of sea salt

1/2 tsp. cream of tartar

3/4 tsp. peppermint extract

1 cup granulated sugar, divided

Red food coloring gel

2-3 Tbsp. finely crushed candy canes (optional)

1. Preheat oven to 250°. Line 2 baking sheets with parchment paper.

2. Place egg whites and salt in bowl of a stand mixer fitted with whisk attachment. Beat on medium speed until frothy, about 1 minute. Add cream of tartar, peppermint extract and 1/4 cup sugar, and beat on medium-high speed until combined. With mixer running on medium-high speed, gradually add remaining 3/4 cup sugar in 3 (1/4-cup) increments. Beat on medium-high speed until meringue holds its shape in stiff, glossy peaks, 7 to 10 minutes.

3. Assemble a large piping bag with a large star piping tip. Using red food coloring gel and a small food-safe paintbrush, carefully paint 2 or 3 red stripes equally spaced inside piping bag from tip to top-half of bag. Fill bag three-fourths full with meringue mixture.

4. To pipe, squeeze meringue onto prepared baking sheet to form a 1 1/2-inch diameter base, then lift upward to create a kiss shape. Space meringues about 1 inch apart. If desired, sprinkle lightly with crushed candy canes.

5. Bake in preheated oven until dry to the touch but not golden, 1 to 1 1/2 hours. Turn oven off, and let meringues sit in warm oven with door closed until dried, another 1 1/2 to 2 hours. Store in an airtight container at room temperature for up to 3 days.

Makes: 54 meringues

Active time: 20 minutes

Total time: 2 hours, 50 minutes