Thursday, July 21, 2005

Peppermint Kisses...

2 egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 cup sugar
2 peppermint candy canes, one green, one red, crushed

In a mixing bowl, beat egg whites until foamy. Add salt and cream of tartar; beat until soft peaks form. Beat in sugar, one tablespoon at a time, until stiff and glossy. Spoon meringue into a pastry bag or a resealable plastic bag. If using a plastic bag, cut a 1-inch hole in a corner. Squeeze 1 1/2-inch kisses of meringue onto ungreased foil-lined baking sheets. Sprinkle half with red crushed candy canes and half with green candy canes. Bake at 225 degrees for 1 1/2 to 2 hours or until dry but not brown. Cool; remove from foil. Store in an airtight container.