Peppermint Meringue(Good Holiday Cookie) - cooking recipe

Ingredients

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

Preparation

Place one oven rack in middle of oven and second rack directly above it.
Heat oven to 225\u00b0.
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.
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.
Lightly sprinkle candy over top.
Bake 1 1/2 hours. Turn off oven.
Leave door ajar and let meringues cool in oven until crisp and dry.
Store loosely covered in cool dry place.