WHITE CANDY CANES RECIPES

Steps:

• Whisk the egg whites with an electric whisk or in a stand mixer for 2-3 mins, or until very foamy and doubled in size. With the motor running, add the sugar 1 tbsp at a time, beating in fully before adding the next spoonful.
• When all the sugar has been incorporated, add the peppermint extract and whisk for 2-3 mins more until very thick, glossy, and holding stiff peaks.
• Fit two piping bags with 1cm round nozzles, and paint a few stripes of the food colouring gels onto the inside of the bags using a cocktail stick. (Use one colour for each bag, or alternate the colours in the bags). Heat the oven to 120C/100C fan/gas ½, and line two or three baking sheets with baking parchment.
• Divide the meringue mixture between the two piping bags and pipe roughly 10cm-long, 2cm-thick cane shapes onto the prepared sheets, leaving a gap between each. Bake for 50 mins until dry and crisp. Leave to cool on the sheets for a few minutes, then carefully loosen them from the parchment with a palette knife, and transfer to a wire rack to cool completely. U se the meringue canes to decorate your tree, or keep in an airtight container for up to two weeks.

Steps:

• Break candy canes into 2 or 3 pieces and place in a plastic bag and close top; smash with kitchen mallet to take out your frustrations and pulverize the candy.
• In a small bowl, melt chocolate in microwave oven with Medium-Low power, checking every 30 seconds or so; white chocolate burns easily even in the microwave so better safe than sorry.
• Cover a cookie sheet with wax paper.
• Stir candy cane crumbs into melted white chocolate and stir well to combine.
• Pour chocolate mixture onto wax paper, spreading thin with a spatula.
• Stash cookie sheet in fridge about an hour or until it hardens.
• Hold wax paper by one corner and start peeling it back, breaking off pieces of the bark; store pieces in airtight container in fridge.
• Keeps well.