Peppermint Meringues

8 eggs
1/2 tsp. cider vinegar
1/2 tsp. salt
1 1/3 cups sugar
12 candy canes, crushed

Preheat oven to 225 degrees. Line cookie sheets with foil or parchment. In a large glass or metal bowl, whip egg whites, vinegar and salt to form soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold 1/3 of the crushed candy canes into the mixture, reserving the rest. Drop by heaping teaspoonfuls or pipe through a large tip onto prepared pan one inch apart. Sprinkle with remaining candy canes. Bake for 75-90 min, until dry. Cool on baking sheets.


Recipe by Christie Sims