Peppermint Meringues

• 2 large egg whites, at room temperature
• 1/8 tsp. salt
• 1/8 tsp. cream of tartar
• 1/2 c. sugar
• 2 peppermint candies, crushed

Arrange oven racks to divide oven into thirds. Preheat the oven to 225 degrees. Line two cookie sheets with foil or silicone mats.

In a large bowl, beat egg whites, salt and cream of tartar until peaks appear. Gradually add sugar and beat at medium speed for 5 to 6 minutes. Drop by teaspoonfuls onto cookie sheets. Sprinkle with crushed candy.

Bake 1 1/2 hours. Meringues should look dry and white. Turn off oven. Keep door ajar and let meringues cool. Loosen from foil with metal spatula. Store loosely covered in a dry place.

• Yields: 48 meringues
• Preparation Time: 2 hours