 |
Peppermint Meringues
|
 |
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed
In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and
cream of tartar; beat until soft peaks form. Gradually add sugar,
beating until stiff peaks form, about 7 minutes. Drop by
teaspoonfuls onto ungreased foil or paper-lined baking sheets;
sprinkle with the crushed candy. Bake at 225° for 1-1/2 hours.
Turn off heat; leave cookies in the oven with the door ajar for at
least 1 hour or until cool. Store in an airtight container.
|
Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |