You may also like
Ingredients
- 2 large egg whites (at room temperature)
- 1/8 tsp. salt
- 1/8 tsp. cream of tartar
- 1/2 c. sugar
- 2 peppermint candy canes, crushed
Method
- Heat oven to 225°.
- Line 2 cookie sheets with foil.
- 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 stiff, smooth and glossy.
- Gently spoon in a large plastic bag. Squeeze into mounds about 1 1/2 inches in size on cookie sheets. Sprinkle lightly with crushed candy.
- Bake 1 1/2 hours.
- It should look dry, not brown.
- Turn off oven; slightly ajar door of oven and let cool.
