Candycane Pavlova’s with whipped cream

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A sweet festive treat!

Canapé	Any Season


Yield: 12 pcs 1 - 6” candycane, broken into small pieces (crush with heavy pot, in a tea towel) 2 egg whites 1/2 cup white granulated sugar 12 small mint leaves 1 cup whipped cream

Break candycane into small pieces, set aside. Beat egg whites, in electric mixer, on high speed. Add sugar 1 tbsp at a time, once the eggwhites are white and frothy. Place a round tablespoon of eggwhite on a tray lined with parchment paper. Sprinkle with crushed candy cane and bake in a 160f oven for 6 to 8 hours.

When cooled, garnish with a dollop of whipped cream and a mint leaf.