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    Dipped Chocolate Meringue Candy Canes

      Servings:   24


      3 large egg whites, at room temperature
      12 teaspoon cream of tartar
      34 cup granulated sugar
      1 teaspoon vanilla extract
      4 tablespoons Ghirardelli® Unsweetened Cocoa
      12 cup heavy cream
      10 ounces (1 bag) Ghirardelli 60% Bittersweet Chocolate Baking Chips
      1 tablespoon light corn syrup


    1. Preheat oven to 200°F.
    2. In a large bowl with an electric mixer, beat the egg whites until frothy. Add cream of tartar and granulated sugar a few tablespoons at a time while beating on high. Beat until egg whites are stiff and shiny. Add vanilla and cocoa powder and beat until just combined.
    3. Fill a pastry bag fitted with a large star tip or a gallon size plastic bag with meringue. Pipe 3-inch long candy cane shapes on parchment lined sheet pans, about 2-inches apart.
    4. Bake for 2 hours until cookies lift off parchment easily.
    5. Turn oven off and let meringues dry out in the oven for 2 to 3 more hours or overnight.
    6. Heat heavy cream over medium heat until near boil. Remove from heat and add Ghirardelli Bittersweet Chocolate Baking Chips and corn syrup and cover. Let sit for 1 minute and then whisk until smooth. Let cool slightly.
    7. Meringues can be dipped into melted cooled chocolate or chocolate can be drizzled over candy canes – whichever you prefer.

    Prep: 35 minutes
    Total: 2 hours 35 minutes

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