Desserts
| Amount | Measure | Ingredient |
|---|---|---|
| 2 large | egg white | |
| 2 | candy canes -- crushed | |
| 1/8 tsp. | salt | |
| 1/8 tsp. | cream of tartar | |
| 1/2 cup | sugar |
Place oven rack in middle. Heat oven to 225°. Line baking sheets with foil. Beategg whites until foamy. Add salt, cream of tartar. Beat till soft peaks form.Beat in sugar 1 Tbsp. at a time. Beat 5 to 6 minutes till very stiff, smooth andglossy. Gently spoon meringue into large plastic bag. Snip corner. Squeeze 1 1/2" around (in circles) and higher in centers onto sheets, close together but nottouching. Lightly sprinkle crushed candy over tops. Bake 1 1/2 hours. Meringuesshould look dry and white, not browned. Turn off oven. Keep oven door slightlyajar and let cool in oven until crispy and dry. Loosen with spatula. Store looslycovered in a cool dry place.