Peppermint Meringue Cookies
Description
Light air meringue cookies made minty with crushed candy canes.
Ingredients
•
2 egg whites
•
1/8 teaspoon cider vinegar
•
1/8 teaspoon salt
•
1/3 cup white sugar
•
3 peppermint candy canes, crushed
Directions
1
Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
3
Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.