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Peppermint Meringues
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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.
Yield: 3 dozen.
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Printed from tasteofhome.com Sep 8, 2008Copyright Reiman Media Group, Inc © 2008 |