Peppermint Meringue Cookies

1. 1

   Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.

2. 2

   In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.

3. 3

   Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

* Per serving · 4 servings · Values may vary.

No additional tips available.