Peppermint Meringues

Submitted by Nancys Cookbook

"Delicious white melt-in-your mouth candy, perfect for the Christmas/holiday season. A good way to use up a spare candy cane or two, and they make a perfect hostess gift wrapped in a decorative container."

 

• Ready In: 3hrs 15mins
• Ingredients: 5
• Yields: 4 dozen
• Serves: 2-4

ingredients

• 4 large egg whites
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon cream of tartar
• 1 cup sugar
• 2 small candy canes, crushed (I used 1/2 teaspoon)

directions

1. Using a grinder, (or you can put in plastic zip bag and crush with meat cleaver) pulverize candy canes into "dust", or larger pieces. Use according to taste.
2. In a large, deep mixing bowl, beat the egg whites until just foamy. Sprinkle with salt and cream of tartar mixture, and beat until soft peaks form.
3. In a small bowl, mix the crushed candy cane in with the sugar and stir. Sprinkle sugar a little at a time into egg whites while beating on high, until very stiff peaks form. This takes from 5-8 minutes depending on your mixer. Either drop by teaspoonfuls, or decorator bag with star tip on parchment or ungreased foil lined pans.
4. Bake at 225 degrees on lowest rack in oven for 1 1/2 hours. Turn off oven, and leave candy in with the door ajar for at least another hour, or until completely cool.
5. Store in airtight container. DO NOT REFRIGERATE.
6. NOTE: I reserved a small amount of candy cane mix, and sprinkled over the top before putting in the oven. It gave a nice holiday look. (I used two-toned candy canes).