Festive Peppermint Meringue Candy Canes

Preheat your oven to 120°C (100°C fan/gas ½). Line two or three large baking sheets with baking parchment to ensure the meringues don't stick.

In a clean, grease-free bowl, whisk the egg whites using an electric hand mixer or a stand mixer for 2-3 minutes, or until they become very foamy and have doubled in size.

With the motor still running, begin adding the caster sugar one tablespoon at a time. Be sure to beat the mixture thoroughly after each addition before adding the next spoonful to ensure a smooth, stable meringue.

Once all the sugar is incorporated, add the peppermint extract. Continue whisking for another 2-3 minutes until the mixture is very thick, glossy, and holds stiff peaks when the whisk is lifted.

Prepare two piping bags fitted with 1cm round nozzles. Using a cocktail stick, paint a few vertical stripes of the red and green food coloring gels onto the inside of the bags. You can use one color per bag or alternate them for a variety of looks.