Peppermint Meringues

1. 1

   Place one rack in the middle of the oven and second rack directly above.

2. 2

   Heat oven to 225u00b0.

3. 3

   Line 2 cookie sheets with foil or baking parchment.

4. 4

   Beat egg whites in a large bowl until foamy.

5. 5

   Add salt and cream of tartar.

6. 6

   Beat until soft peaks form. Beat in sugar, 1 tablespoon at a time.

7. 7

   Continue beating 5 to 6 minutes until mixture is very smooth and glossy.

8. 8

   Spoon meringue mixture into 1 gallon size Ziploc bag.

9. 9

   Snip off corner to make 1-inch opening.

10. 10

    Squeeze mounds 1 1/2-inches in diameter and 1 1/2- inches high close together but not touching.

11. 11

    Sprinkle crushed candy canes on top.

12. 12

    Bake 1 1/2 hours.

13. 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.

No additional tips available.