These easy to make delicious Christmas themed ‘Candy Cane Monuts (Meringue Donuts)’ are the perfect addition to any Christmas dessert table!
4 egg whites (room temp)
220g caster sugar
A few drops red gel food
1 ½ tbsp cocoa powder
1 tsp of vanilla
6 candy canes (crushed)
200g dark, milk or white cooking chocolate (melted)
Let's get Cooking...
Preheat the oven to 100C (200F). If your oven doesn’t go as low as 100C (200F) set it to the lowest temp but cook for a shorter amount of time. The closer it is to 100C (200F), the better as any temperature higher than that will result in a chewy meringue cookie that may also go a little brown.
Whip the egg whites on high speed with an electric mixer until soft peaks form. Gradually, and very slowly, add the sugar, while continuing to whip on high speed. You may also use your cocoa powder, red food dye and vanilla once it’s reached stiff peaks. Once the color is properly mixed in, stop the mixer, scrape down the bowl and mix until meringue is colored evenly. Mixture should be very stiff and glossy and hold it’s shape very well.
Line a baking tray with baking paper and draw circles on the paper about 5cm (2 inches) in diameter. Turn the paper over so the side with the circles is under the meringues. Grab a little bit of meringue on your finger and dab each corner underneath the baking paper and firmly press the paper onto the meringue to help it stick to the baking tray. This will prevent it from flying around your oven when baking if you're using a fan forced oven. :0)
To pipe your meringues use a piping bag fitted with a 6B piping tip onto baking sheet as demonstrated in the video. Bake them for 1 hour or until they peel off the baking paper easily. Let them cool down completely in the oven to prevent them from cracking
Once your cupcakes have baked and cooled in the oven dip the bottom of them in the melted chocolate and then coat them in the crushed candy canes. Set them aside on a cooling rack to cool down completely.
** it is important to make sure your mixing bowl is completely clean and dry before adding your egg whites to it. To ensure it’s extra clean grab a paper towel and dab it in some white vinegar. Clean the bowl with it.
**Make sure your eggs are at room temp for the best results
**Meringues will last a week in an airtight container.