Recipe #7 in our 2012 edition of the 12 Days of Christmas Cookies. These can be baked on Christmas Eve, and left in the oven overnight – to be opened for a Christmas morning surprise.
- 3 eggs
- 1/8 teaspoon cream of tartar
- 1/8 teaspoon salt
- 3/4 cup sugar
- 2 peppermint candy canes, finely crushed
Place eggs whites in a large mixing bowl; let stand for 30 minutes.
Beat egg whites with vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.
Drop meringue by teaspoonfuls onto parchment paper-lined baking sheets. Sprinkle with crushed candy canes. Hint: Use star tip of Pampered Chef Easy Accent Decorator to form meringue drops.
Bake at 250 degrees F for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 1/2 hours. Remove to wire racks. Store in an airtight container.