25 Days of Christmas Baking Day 17: Candy Cane Meringues

I failed yesterday.  I had every intention of writing our day of Christmas baking, but it never happened. It wasn't in the cards.  The stars didn't align, and I am sorry.  But, I make it up to you by doing something that possibly fail today--and a huge time investment!  Yay!  Here goes.

(They would have been so much more visually appealing on the Christmas plate, but the Christmas plate was dirty).


Candy Cane Meringues

2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
1/2 c sugar
(I added a smidge of peppermint extract, but it wasn't in the original recipe)
crushed candy canes

1. Preheat oven to 225 degrees.  Line cookie sheets with foil (or, just use a silpat mat like me!)
2. beat egg whites, salt and cream of tartar to soft peaks
3. gradually add sugar, continuing to beat to stiff peaks
4. Drop spoonfuls onto the cookie sheets and sprinkle with crushed candy cane
5. Bake for 1 1/2 hrs (you read that right).  Don't brown them (uhh...yeah that didn't quite happen), turn off the oven and open the oven door.  Let them cool INSIDE the oven with the door open.

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