• 75g caster sugar
  • 75g icing sugar
  • 75g egg whites
  • 1 peppermint candy can crushed
  • ½ teaspoon lemon juice
  1. Pre-heat the oven to 90*C and line 1-2 baking trays with parchment paper or silicone mat.
  2. In your mixing bowl, add egg whites and start whisking them on a medium speed and once they start to fluff-up, add the caster sugar; one spoon at a time.
  3. Make sure your mixture gets stiff after each addition of caster sugar spoon.
  4. Add the lemon juice in between.
  5. Once all the sugar has been added, continue to whisk at high speed, until you have a smooth, stiff and glossy mixture. Continue to whisk it for 5-10 minutes and you will see no sugar particle leftovers.
  6. Remove the mixing bowl and add the icing sugar slowly. And fold it in with the help of spatula till you see no big sugar pockets in there.
  7. Place the mixture in your piping bag with your desired nozzle tip and pipe out the meringue cookies on the lined tray; in straight lines.
  8. Once all the mixture is piped nicely, sprinkle the crushed peppermint cane on your meringue cookies and put the tray in the pre-heated oven.
  9. Bake for one hour at 90*C and if you feel they are not properly dried out, bake for another hour at 80*C.
  10. In the end, you will know they are done, once you are able to pick them without any struggle, easily without sticking and they feel very light to you.
  11. Once they are cooled, store them in the air-tight container and enjoy them just like that or with your favorite desserts!
Recipe by Bake with Shivesh at