Delicious meringue blobs with the palette-cleansing power of peppermint!
- 2 large egg whites egg whites
- ⅛ teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup white sugar
- 2 peppermint candy canes crushed
Turn the oven up to 225 F. While that's heating up, line 2 cookie sheets with foil.
Beat the egg whites, salt, and cream of tartar in a big glass bowl until soft peaks form. Gradually add the sugar and keep beating until the you get stiff peaks. Drop the mix onto the cookie sheets by spoonfuls, making sure to keep them 1 inch apart. Sprinkle the crushed candy canes over the cookies.
Bake the cookies for 1 1/2 hours in the oven. You want these things to be completely dry inside, and make sure they don't brown.
Turn the oven off and leave the door ajar. Let the cookies sit in the oven until they've completely cooled off. Carefully loosen them from the foil with a metal spatula and serve. You can store them in a loosely covered container in cool, dry place for up to 2 months.