Yield: 36 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Egg whites |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Cream of tartar |
| ½ cup | Sugar |
| 2 \N | Peppermint candy canes; (1 green, 1 |
| \N \N | Ushed |
In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, 1 Tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or resealable plastic bag. If using a plastic bag, cut a 1" hole in a corner. Squeeze 1-½" kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225 degrees for 1-½ to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.