This is my variation of
this recipe, and they're pretty yummy.
whee Candy Cane MeringuesINGREDIENTS
* 2 egg whites
* 1/8 teaspoon salt
* 1/8 teaspoon cream of tartar
* 1 dash peppermint extract
* 1/2 cup white sugar
(I used 3/4 cup for crispier meringues) * 8 miniature peppermint candy canes, crushed
DIRECTIONS
1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil.
2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Beat in peppermint extract (I just eyeballed this, but be sure not to add more than a few drops!)
3. Use a pastry bag with your favorite tip or a zip/sandwich bag with a corner cut out to pipe little ice-cream shaped tufts, spaced about 1 inch apart on the prepared cookie sheets. (They can be spooned if you like, but I like the piped look!) Sprinkle crushed peppermint candy over the cookies. (I used miniature candy canes for the smaller and cuter red swirl pattern. Plus, it's less messy, since you can crush them in the packaging - we used a little hammer and lightly tapped them to the desired fragment size - then open them and sprinkle!)
4. Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. (They actually turn out fine if you take them out and let them cool someplace else, too, if you have to use the oven for something else right away.) Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
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