- 2 egg whites
- 1/8 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup sugar
- 2 peppermint candy canes, crushed
- In a 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.
Reviews for Peppermint Meringues
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"I am constantly being asked to make this recipe. One year I made two (2) batches and asked a friend to deliver and, of course, take some for himself... He ate all but 7 of them (I had made about 25 total)! I finally understood why I got such funny looks when I asked several people how they liked them. Now I make them every year. Mouth watering!!!!"
"Super easy and beautiful. I added 1/8 tsp peppermint extract too. I made some pink and some green - very pretty on my Christmas table."
"I love this light, melt-in-your-mouth cookie. I mix the candy into the meringues instead of sprinkling on top."
"My son loves these - to him it's not Christmas without them!"
"These are healthy and delicious. My sister is on Weight Watchers this year, so she'll really appreciate a healthy treat!"