Peppermint Meringues

These meringue cookies are pure air and sugar with a festive peppermint crunch on top. Five ingredients, no flour, no butter, no oil. Just beaten egg whites, sugar, and a sprinkle of crushed candy cane before they go into a low oven.

The cream of tartar stabilizes the whipped egg whites, helping them hold those stiff peaks through the long bake. Sugar gets added gradually while beating at medium speed for 5 to 6 minutes. That slow incorporation dissolves the sugar completely so the meringues bake up smooth and glossy rather than grainy or weepy.

Baking at 225°F (107°C) for an hour and a half is really more drying than baking. The meringues should stay white, not golden. Leaving them in the oven with the door cracked as it cools prevents cracking from the temperature change.

Pro Tips

• Egg whites at room temperature whip to greater volume. Pull them from the fridge 30 minutes before starting.
• Make sure your bowl and beaters are completely grease-free. Even a trace of fat prevents egg whites from whipping properly.
• Crush the candy canes inside a sealed bag with a rolling pin. You want small, uniform pieces, not dust and chunks.

Variations

• Fold a few drops of red food coloring into the meringue for pink and white swirled cookies.
• Dip the bottoms of cooled meringues in melted chocolate for a peppermint-chocolate combination.
• Swap peppermint candy for crushed butterscotch or toffee bits for a different holiday flavor.