OMG, I made my very own candy necklace! Pretty cool huh?
You can make these in whatever color you want… mine are pink and purple for Valentine’s Day.
Alright let’s start. This is easy, I promise!
- 4 egg whites
- 1 cup sugar
- 1/4 cream of tartar (this is a powder in the spice aisle – makes everything shiny, but it’s optional)
- 1 tsp of flavoring if desired
- 1 tbs cocoa powder (if you want them to be chocolate flavored)
First thing first, line up all your ingredients. You have to work fast with meringue so preheat your oven to 175 degrees and line up your coloring gels, baking sheets, and all your ingredients.
In a very clean, dry, large glass bowl separate your 4 egg whites. This is the most important step. We are making meringue so if one speck of yolk gets into this mix you need to toss the whole thing out. That’s right, one speck! OK, now that you heard me loud and clear be very careful and DO NOT get any yolk into the bowl.
Start whipping your egg whites with an electric handheld mixer until foamy, then add in the cream of tartar and continue whipping on a faster speed. As the egg whites begin to stiffen, start adding in your sugar in very tiny increments. This is very important.
You want to beat the sugar in slowly to give the egg whites time to absorb it gradually. If you want to add a flavoring, whip it in at the very end.
After about 10 minutes of whipping at a high speed you should have this:
It should be very thick like marshmallow cream, and if you dip a spoon into it, tall peaks should form and not fall.
Separate your meringue into different bowls and add your food coloring gels until you get your desired color.
Preheat your oven to 175 degrees and line four baking sheets with parchment paper. You must work fast because as meringue sits it get’s soft and doesn’t hold its shape. I recommend placing your extra bowl of meringue in the fridge if you think you’re going to take a long time piping.
Fill your piping bags and start piping 1/2″ rings all over the parchment paper. Keep going until you have all your colors.
Bake in a preheated oven at 175 degrees for one hour. They should not get brown. They simply dry out. Once you take them out of the oven let them dry on the sheets over night. This ensures they are dry and they’ll just fall right off the sheet.
String them on elastic rope… And there you go!
Check out the tutorial below to see how it’s done!
Editor’s Note: A tutorial for a candy meringue necklace can also be seen at Bakingdom.com