Peppermint Meringues

Cook Time: 1 Hour 30 Minutes Servings: 48

Ingredients:
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup white sugar
2 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. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
3. 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. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.

I also make meringues with pecans, chocolate chips or both. This year I used some of the new Nestles chip - chocolate with caramel or peanut butter centers.

Meringues are great cookies - they look big but there is nothing to them so you feel satisfied with less actual cookie by weight.