Peppermint Meringues

• whites of 2 large eggs, at room temperature
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 c. granulated sugar
• 2 candy canes, crushed

1. Place one rack in the middle of the oven and second rack directly above.
2. Heat oven to 225u0b0.
3. Line 2 cookie sheets with foil or baking parchment.
4. Beat egg whites in a large bowl until foamy.
5. Add salt and cream of tartar.
6. Beat until soft peaks form. Beat in sugar, 1 tablespoon at a time.
7. Continue beating 5 to 6 minutes until mixture is very smooth and glossy.
8. Spoon meringue mixture into 1 gallon size Ziploc bag.
9. Snip off corner to make 1-inch opening.
10. Squeeze mounds 1 1/2-inches in diameter and 1 1/2- inches high close together but not touching.
11. Sprinkle crushed candy canes on top.
12. Bake 1 1/2 hours.
13. Turn off oven; keep oven door slightly ajar and let cool approximately 1 hour. Remove from foil or parchment and store in airtight dry container up to 2 months.

whites, salt, cream of tartar, sugar, canes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=284865 (may not work)