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:

    1. Preheat your oven to 300*.
    2. 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.
    3. 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.
    4. Increase to high speed and whip until stiff peaks form.
    5. Gently fold in crushed candy canes.
    6. 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.
    7. 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.
    8. Store in an airtight container!

Recipe from Recipe Girl