2 Egg whites
1/8 ts Salt
1/8 ts Cream of tartar
1/2 c Sugar
2 Peppermint candy canes (1 gr
Recipe by: TASTE OF HOME DEC/JAN 1996 In a mixing
bowl, beat egg whites until foamy. Add salt and cream
of tartar; beat until soft peaks form. Beat in sugar,
1 Tablespoon at a time, until stiff and glossy. Spoon
meringue into a pastry bag or resealable plastic bag.
If using a plastic bag, cut a 1" hole in a corner.
Squeeze 1-1/2" kisses of meringue onto ungreased
foil-lined baking sheets. Sprinkle half with red
crushed candy canes and half with green candy canes.
Bake at 225 degrees for 1-1/2 to 2 hours or until dry
but not brown. Cool; remove from foil. Store in an
airtight container.
