Peppermint Candy Cane Push-Pops
A festive layered dessert of peppermint ice cream and crisp meringue cookies.
Ingredients
egg whites (room temperature)
2
sugar
2/3 cup
vanilla extract
1/2 tsp
almond extract
1/2 tsp
cream of tartar
1/2 tsp
red food coloring
to taste
mint ice cream
1/2 gallon
peppermint candy canes (for decoration)
to taste
Instructions
1
Make Meringue Cookies
Preheat oven to 375°F. Whip egg whites to stiff peaks. Gradually add sugar, vanilla extract, almond extract, and cream of tartar. Add 2 to 3 drops of red food coloring, then continue whipping until the mixture is very stiff. Line a baking sheet with parchment paper, draw circles on it using the bottom of a push-pop mold as a reference. Pipe the meringue batter onto the circles, making each piped shape slightly smaller than the drawn circle. Place the baking sheet in the preheated oven, then turn off the oven. Leave the meringue in the oven overnight. Remove the next morning and store in an airtight container until ready to use.
2
Assembly
Fill a push-pop mold with 1 to 2 tbsp of mint ice cream, then place a meringue cookie on top. Repeat the layers until the mold is full. Freeze until ready to serve, then remove from the mold. Decorate with peppermint candy canes.
