Ingredients
2 large egg whites1/8 teaspoon cream of tartar1/8 teaspoon salt1/2 cup sugar2 regular-size peppermint candy canes (one green, one red), crushed
Preparation
Let egg whites stand at room temperature 30 minutes.
Preheat oven to 225°. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form.
Transfer egg white mixture to piping bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment-lined baking sheets. Sprinkle half the cookies with crushed red candy canes and half with green (or all with both).
Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.
