Peppermint Meringue Cookies

Makes 56 very small cookies

Ingredients 

2 egg whites

1/8 teaspoon cider vinegar

1/8 teaspoon salt

1/3 cup white sugar

3 peppermint candy canes, finely crushed

Directions

1. Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
2. In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. 
3. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets, or use a piping bag.  Sprinkle remaining crushed candy canes over the top.
4. Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.

Notes:

1. Be careful, they will brown if the oven is too hot. 
2. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed peppermint. Or experiment with other additions like finely chopped walnuts.
3. Pipe them on to the cookie tray with a large star tip and they make pretty cookies.

Original Recipe:All Recipes