Peppermint Meringues - cooking recipe

Ingredients

whites of 2 large eggs, at room temperature
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 c. granulated sugar
2 candy canes, crushed

Preparation

Place one rack in the middle of the oven and second rack directly above.
Heat oven to 225\u00b0.
Line 2 cookie sheets with foil or baking parchment.
Beat egg whites in a large bowl until foamy.
Add salt and cream of tartar.
Beat until soft peaks form. Beat in sugar, 1 tablespoon at a time.
Continue beating 5 to 6 minutes until mixture is very smooth and glossy.
Spoon meringue mixture into 1 gallon size Ziploc bag.
Snip off corner to make 1-inch opening.
Squeeze mounds 1 1/2-inches in diameter and 1 1/2- inches high close together but not touching.
Sprinkle crushed candy canes on top.
Bake 1 1/2 hours.
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.