Peppermint Meringue(Good Holiday Cookie)

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

1. Place one oven rack in middle of oven and second rack directly above it.
2. Heat oven to 225u0b0.
3. Line 2 cookie sheets with foil. Beat egg whites in a large bowl with electric mixer until foamy. Add salt and cream of tartar, beat until soft peaks form when beaters are lifted.
4. Beat in sugar, one tablespoon at a time. Continue beating 5 to 6 minutes until stiff, smooth and glossy. Spoon into large Ziploc with bottom corner (1 inch) snipped off. Holding bag upright, squeeze mounds 1 1/2 x 1 1/2-inches high onto cookie sheet.
5. Lightly sprinkle candy over top.
6. Bake 1 1/2 hours. Turn off oven.
7. Leave door ajar and let meringues cool in oven until crisp and dry.
8. Store loosely covered in cool dry place.

whites, salt, cream of tartar, sugar, canes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=846678 (may not work)