Here is Rebecca's Christmas Dessert entry for the Christmas Menu Challenge:
I've been making these meringues for years now and they have become a staple on my holiday baking list. They are super easy, very festive, easy to store, and always bring rave reviews.Ingredients: 2 egg whites 1/8 tsp. cream of tartar 1/8 tsp. salt 1/2 white sugar 2 crushed candy canes
Directions: 1) Preheat oven to 225 degrees Fahrenheit. Line cookie sheet with foil. 2) Beat egg whites, salt, and cream of tartar to soft peaks. 3) Gradually add sugar and continue beating until stiff peaks form. 4) Cut the corner of a ziplock bag and use to pipe spoonful amounts on to cookie sheet. 5) Sprinkle with crushed candy cane. 6) Bake for 50 minutes or until centers are almost dry. Turn off oven and leave door ajar to let them cool. Do not let them brown.
Meringues can be stored in an airtight container for up to 3 months or frozen.
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