Ingredients
2 large egg whites1/2 teaspoon cream of tartar1/4 teaspoon peppermint extract1/2 cup sugar1/4 cup crushed red mint candies
Preparation
Place egg whites in a small bowl; let stand at room temperature 30 minutes.
Preheat oven to 250°. Add cream of tartar and extract to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form.
Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a plain piping tip. Transfer meringue to bag. Pipe 1-1/2-in.-diameter cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle with crushed candies.
Bake 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven 1 hour. Remove from pans to a wire rack. Store in an airtight container.
