Festive Meringues

Directions

1. 1
   In a large glass or metal mixing bowl, beat egg whites until frothy.
2. 2
   Sprinkle with cream of tartar; beat until soft peaks form.
3. 3
   Gradually add sugar, beating until stiff peaks form.
4. 4
   Pipe meringue through pastry bag fitted with a large star tip or drop from a teaspoon onto baking sheets lined with ungreased aluminum foil or parchment paper; top with sprinkles or crushed candy canes.
5. 5
   Bake at 250F for 45 minutes or until lightly colored.
6. 6
   Turn off heat; leave meringues in the oven with the door slightly open for at least 1 hour or until cool.
7. 7
   Remove from baking sheets.
8. 8
   TIP: Meringues may be baked several days ahead and stored in airtight containers.
9. 9
   *NOTE: Let egg whites stand at room temperature for 30 minutes.
10. 10
    Do not leave egg whites unrefrigerated for more than 1 hour.