Festive Meringues

1. 1

   In a large glass or metal mixing bowl, beat egg whites until frothy.

2. 2

   Sprinkle with cream of tartar; beat until soft peaks form.

3. 3

   Gradually add sugar, beating until stiff peaks form.

4. 4

   Pipe meringue through pastry bag fitted with a large star tip or drop from a teaspoon onto baking sheets lined with ungreased aluminum foil or parchment paper; top with sprinkles or crushed candy canes.

5. 5

   Bake at 250F for 45 minutes or until lightly colored.

6. 6

   Turn off heat; leave meringues in the oven with the door slightly open for at least 1 hour or until cool.

7. 7

   Remove from baking sheets.

8. 8

   TIP: Meringues may be baked several days ahead and stored in airtight containers.

9. 9

   *NOTE: Let egg whites stand at room temperature for 30 minutes.

10. 10

    Do not leave egg whites unrefrigerated for more than 1 hour.

No additional tips available.