Meringue Candy Canes

• 3 large egg whites
• 1/2 teaspoon cream of tartar
• 3/4 cup sugar
• 1/4 teaspoon peppermint extract
• Red paste food coloring

1. In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract.
2. Cut a small hole in the corner of a pastry bag; insert star tip #21. With a new painbrush, brush three evenly spaced 1/4-in. strips of red food coloring on the inside of the bag from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue.
3. Pipe 3-in. candy canes onto parchment-lined
4. . Bake at 225u0b0 for 25 minutes; rotate
5. to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool.

egg whites, cream of tartar, sugar, peppermint, red paste food coloring

Taken from www.tasteofhome.com/recipes/meringue-candy-canes/ (may not work)