Or in this case, POST Christmas Meringues.
YES...all these delectable, very HOLIDAY-ISH recipes are coming AFTER the holidays. I'm really organized and efficient that way.
But on the bright side~ here is a good way to use up all those extra candycanes that came off your tree and are cluttering every jar on every table in every room of your home.
These cookies are so delicious and SO light...and so guilt-free. Just my kind of cookie.
Not to mention, they have the added benefit of requiring FEW ingredients and ones that are almost always on hand. I love recipes that have all those things combined. They make me feel happy, whole, and comfortable.
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candy canes, crushed
In a mixing 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 degrees F 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.
I usually make two batches at a time. Then, eat them all up in a day. (I'm kidding about that last part. Sortof.)