Peppermint Meringues

Directions

1. 1
   Place one rack in the middle of the oven and second rack directly above.
2. 2
   Heat oven to 225°.
3. 3
   Line 2 cookie sheets with foil or baking parchment.
4. 4
   Beat egg whites in a large bowl until foamy.
5. 5
   Add salt and cream of tartar.
6. 6
   Beat until soft peaks form. Beat in sugar, 1 tablespoon at a time.
7. 7
   Continue beating 5 to 6 minutes until mixture is very smooth and glossy.
8. 8
   Spoon meringue mixture into 1 gallon size Ziploc bag.
9. 9
   Snip off corner to make 1-inch opening.
10. 10
    Squeeze mounds 1 1/2-inches in diameter and 1 1/2- inches high close together but not touching.
11. 11
    Sprinkle crushed candy canes on top.
12. 12
    Bake 1 1/2 hours.
13. 13
    Turn off oven; keep oven door slightly ajar and let cool approximately 1 hour. Remove from foil or parchment and store in airtight dry container up to 2 months.