I love me some candy corn! I made some of these Candy Corn Meringues to take over to my friend Jennie's house for our monthly Crafernoon. Since we are making some Halloween crafts I wanted to bring something fun and festive! I'm also bringing over some of the wonderful Candy Corn Fudge I made the other day.
Recipe found from Confessions of a Cookbook Queen
4 egg whites (room temperature for best volume)
1/4 tsp salt
1/4 tsp cream of tartar
1 1/3 cup sugar
How to make them:
Preheat oven to 225˚F.
Line large baking sheets with foil.
Make sure your mixing bowl and whisk attachment to mixer are clean and grease-free.
In a bowl of you mixer, beat egg whites on high until foamy.
Add salt and cream of tartar and whisk until soft peaks form.
Add sugar slowly over an 8 minute time period.
Once 8 minutes are over, your meringue should hold stiff peaks.
Set aside 1/4 of the meringue.
Split what is left into two clean bowls and color one with orange and one will yellow food coloring.
Fold coloring into meringue gently (DO NOT STIR) and stop folding as soon as it's barely mixed.
Put each color in a separate piping bags.
Pipe yellow rosette swirls with your meringue on the prepared baking sheet.
Top with a smaller orange swirl, then top with a white meringue star or swirl.
Bake for 1 1/2 hours at 225˚F.
Turn oven off, open oven door about an inch and let cool for another hour.
Once cooled, remove from oven and ENJOY!