Baking in the oven.
Pre-heat oven to 200 degrees
INGREDIENTS
3 egg whites
1/2 t. cream of tartar
3/4 c. sugar
1/4 t. peppermint extract
red or pink gel food coloring
DIRECTIONS
Beat the egg whites and cream of tartar at a high speed until foamy. Gradually add the sugar and beat until the mixture is stiff and glossy. Beat in the peppermint extract. Next, using your piping bag with tip already in place, fold the top down over your hand, holding the bag like you would an ice cream cone. Take your paint brush, dip it in the gel and paint 3-4 long strips starting from the tip and extending up to the fold at the top of the bag. Then using a spatula, scoop meringue and fill your bag, leaving plenty of room for you to unfold it and twist the top. Squeeze out a little bit at a time until you see the red come through. On cookies sheets fitted with parchment paper (again very important to have the parchment paper, these cookies are very fragile and will come off easier with the parchment paper) squeeze out 2-2.5 inch candy canes. I find it easier to do mine upside down, as if I were writing the letter "J"- do what works for you. You have plenty of batter to work with so if you mess up it's all good. :) Once you've completed the task of shaping the candy canes, place in the oven for about 1 hour or until dry. I do two sheets at a time - one sheet on the top rack and one on the lower rack, after half an hour I move the bottom pan to the top and vice versa.
These cookies take some practice, but the end result is worth it. When removing the cookies from the parchment paper, I've found that the trick is to place one hand underneath the paper and using one finger lightly move it under the candy cane until it's loose.
Enjoy!
