I wish I could remember where and when I first had these. I do remember they had mini chocolate chips in them instead of crushed candy canes and they had a touch of green food coloring in them along with peppermint extract. You need to remember that these are a 5 hour project once you get started so plan accordingly!
2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. white sugar
2 peppermint candy canes, crushed
Preheat oven to 225 degrees. Line 2 cookie sheets with foil.
In a large glass or metal mixing bowl, beat egg whites, salt and cream of tartar to soft peaks. Gradually add sugar, continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies.
Bake for 1 1/2 hours in preheated oven. Meringues should be completely dry on the inside. Do not allow them to brown. Turn off oven. Keep oven door ajar, and let meringues sit in the oven until completely cool. Loosen from foil with metal spatula. Store loosely covered in cool dry place for up to 2 months.
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