Humbugs

1. 1

   Preheat oven to 175 degrees Farenheit. Line 2 baking sheets with parchment paper.

2. 2

   Combine egg whites and sugar in a heatproof mixing bowl over a pan of simmering water. Stir constantly until the sugar has completely dissolved and the mixture is warm to the touch. Remove from heat and whisk on medium-high speed with whisk attachment until stiff peaks form. Use a spatula to gently fold the crushed candy cane into the mixture.

3. 3

   Fit pastry bag with a plain 1/4 inch round tip. Using a small pastry brush, paint 3 or 4 stripes of red paste food coloring inside a pastry bag from tip to end. Carefully add meringue to pastry bag. Pipe meringue into circles on prepared baking sheets.

4. 4

   Bake meringue until crisp, but not browned, about 90 minutes. The cookies should lift easily from the parchment paper when completely baked. Move to a wire rack to cool completely.

* Per serving · 4 servings · Values may vary.

No additional tips available.