Candy corn is already widely available in stores, so I figured that was probably a good sign that I could start posting candy corn related stuff on my blog. It’s never too soon for candy corn, right? Of course, when I say it’s widely available in stores, I mean at least I’m told it is in the US anyway. We don’t have that kind of thing here in Norway. AT ALL. And good luck trying to sell the idea to people that weren’t raised with it: “There’s this fantastic multicolored candy called candy corn and sure, it’s made out of a sort of wax but that’s OK because it’s edible wax. And it tastes like, um, marshmallow… kind of… I guess it really doesn’t have much flavor… But it’s fun to eat! Although now that we’re talking about it I’m not really sure why…” It’s right up there with trying to explain Groundhog’s Day without making it sound totally crazy (seriously, just try convincing a non-American that it’s not a crazy holiday). But for one reason or another, I still love candy corn and it just wouldn’t be fall (or Halloween) without some sort of candy corn treats!
Candy Corn Meringue Swirls
Makes 40 one inch meringues
For the meringues:
4 egg whites
1 cup granulated sugar
1 tsp. clear vanilla extract
Gel food coloring in orange and yellow
I feel like I should preface this recipe with the fact that it is SUPER easy to make (and I mean like super super easy), but it will take about 4-6 hours of baking at a very low temperature. So although it’s the perfect easy dessert to whip up the day before, it’s not great if you need something in an hour. To make the meringues, whisk your egg whites and granulated sugar together in a bowl over a pot of boiling water until the sugar dissolves. You can test this by sticking a finger in and seeing if you can still feel granules. Once all of the granules have dissolved, remove your bowl from the pot of boiling water and beat it on high until stiff peaks form (you’ll want to add your vanilla extract right before it reaches stiff peaks).
Evenly divide your meringue between three bowls. Color one yellow, one orange, and leave the other white. Be sure that you’re gently folding in the food coloring so you don’t break down the meringue and make it runny.
To fill your piping bag, lay out a piece of plastic cling wrap and add your 3 colors of meringues to it by making a line of each, one right next to the other. Gently fold each side of your cling wrap up and over your meringue, twisting the ends to seal them.
Drop the plastic wrapped meringue into your piping bag, and pipe your meringues onto a parchment paper lined baking sheet (you can use whatever tip you’d like to pipe you meringues, but I personally used a large star tip).
Bake the meringues at 200*F (95*C) for 4-6 hours, or until the meringues can easily be peeled off of the parchment paper without sticking.
For the most part, I don’t think it’s ever too early to get in the mood for holidays like Halloween and Christmas. Well, to a point anyway (everything for Christmas here in Norway goes up in October… I’m going to say that’s a little too early…). When do you think holiday stuff should start appearing, either in stores or at home? What’s too early in your book? Join the conversation in the comments below!
Meringue recipe adapted from Miette