Peppermint Meringues
What you need:
- 2 to 3 Tbsp. thoroughly crushed candy canes or peppermint candies
- 3 egg whites, separate while cold and bring whites to room temp
- Pinch salt
- 1 cup sugar
- 1 tsp. white vinegar
Directions:
- Preheat your oven to 300*.
- In a stand mixer, fit with the wire whisk, place your egg whites and a pinch of salt. Work your way from low speed to a medium until soft peaks begin to form - this takes about 2 to 3 minutes.
- Work up to medium high and slowly work in the 1 cup of sugar, a few teaspoons at a time. Whip for a few minutes and then add vinegar.
- Increase to high speed and whip until stiff peaks form.
- Gently fold in crushed candy canes.
- On lined cookie sheets, drop a dollop of the meringue batter onto sheets, 12 meringues per sheet. You can also pipe the batter onto sheets.
- Place the sheets into the oven and close the door. After one minute, turn the oven off and DO NOT OPEN the door for at least 3 hours. You can also leave them in overnight if you make them later on and don't want to stay up late to grab them out.
- Store in an airtight container!
Recipe from Recipe Girl