ne meringue layer from pan to serving plate.
Spread with candy
ough; chill while preparing meringue.
To prepare meringue: Beat egg whites
Chill the candy.
Chill the bowl and
old.
To prepare the meringue, place the egg whites and
o stiff peaks. When the meringue is stiff remove from the
nickers and Skor/Heath bar candy bars among the apples, about
nd let cool completely.
Meringue: Combine sugar,zest,and juice
Whip egg whites until frothy.
Add cream of tarter and salt; whip until stiff and dry.
Add sugar, beating constantly until very stiff.
Fold in chocolate chips, crushed candy canes, nuts, and vanilla.
Drop by spoonfuls onto heavy brown paper.
Bake at 300 degrees until the meringue sets.
Cool.
Remove from brown paper.
Beat together the egg whites, cream of tartar and vanilla in large bowl until foamy, using electric mixer at high speed. Gradually add sugar; continue beating until stiff peaks form. Tint pink with red food coloring.
Fill a large pastry bag fitted with a medium star tip (#4) with meringue mixture.
Pipe mixture into 3 1/2-inch long candy canes, about 1 inch apart, on baking sheets covered with brown paper.
Sprinkle each with red sugar. Bake in a 275\u00b0 oven for 45 minutes, or until set, but not browned.
he crushed candy canes and chocolate chips. Drop the meringue by tablespoon
In small bowl, beat egg whites, vanilla, cream of tartar, peppermint extract (if using) and salt till soft peaks form.
Very gradually add sugar; bet till very stiff peaks form. Drop by tablespoon 1 1/2 inches apart on lightly greased cookie sheet.
Press a chocolate kiss into each cookie. With a table knife, bring meringue up over candy.
Bake in 275 degree F (140 degrees C) oven for 30 minutes. Immediately move to rack to cool.
minutes.
Drop the meringue by half teaspoons onto prepared
nd salt.
Beat until meringue holds it's shape.
eserve 2 tablespoons for crushed candy for sprinkling on top.
ssembling the cake, make the meringue layers. Cut out TWO-11
aking.
For the lemon meringue pie, you need to pre
/3 of the crushed candy canes, reserving the rest. Drop
he egg whites for the meringue, to avoid underbeating the egg
nd set aside while making meringue.
Meringue: Preheat oven to 325
In mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form. Transfer to a pastry or plastic bag. On parchment lined baking sheets, pipe the meringue into 4 3/4-inch bunny shapes. Bake at 225\u00b0 for 1 1/2 hours or until firm. Remove to wire racks.