Peppermint Meringues

Recipe View Preheat your oven to 225°F (110°C). Line two baking sheets with parchment paper or silicone baking mats. (5 minutes)

Recipe View In a clean, dry glass or metal mixing bowl, combine the egg whites, salt, and cream of tartar. Beat with an electric mixer on medium speed until soft peaks form. (5 minutes)

Recipe View Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat on medium-high speed. Continue beating until the meringue forms stiff, glossy peaks and the sugar is completely dissolved. Test by rubbing a small amount of meringue between your fingers – it should feel smooth, not grainy. (10 minutes)

Recipe View Gently fold in half of the crushed peppermint candy, being careful not to deflate the meringue. (2 minutes)

Recipe View Transfer the meringue to a piping bag fitted with a large round tip (or simply use a spoon). Pipe or drop meringue kisses about 1 inch apart onto the prepared baking sheets. (10 minutes)

Recipe View Sprinkle the remaining crushed peppermint candy over the meringues. (2 minutes)

Recipe View Bake for 1 1/2 hours in the preheated oven. The meringues should be completely dry to the touch and easily lift off the parchment paper. Do not allow them to brown. (90 minutes)

Recipe View Turn off the oven and prop the door slightly ajar with a wooden spoon. Let the meringues cool completely in the oven. This prevents cracking. (60 minutes)

Recipe View Carefully loosen the meringues from the parchment paper with a metal spatula. Store loosely covered in an airtight container in a cool, dry place for up to 2 months.