holiday baking, part 3

I just finished making the last of my holiday treats. These meringue cookies are super simple and taste delicious. There are three important things to remember - 1) you must line your cookie sheets with aluminum foil or cover with a silicone baking sheet, otherwise they will stick; 2) crush the candy canes up really good because a fine dust is much easier to sprinkle over the tops and looks a lot better; 3) do not over bake, because you will ruin them. Here's the recipe:

Teresa's Peppermint Kisses

3 egg whites

1/2 teaspoon cream of tartar

2/3 cup sugar

6 candy canes - crushed into dust

Beat 3 egg whites with 1/2 teaspoon cream of tartar until soft peaks form. Gradually add the sugar while beating until glossy. Continue beating until peaks form when beaters are lifted up. Place mixture in a large baggie and cut off a small corner. Pipe "kisses" onto a foil-lined or Silpat-covered cookie sheet. Sprinkle kisses with crushed candy canes. Bake 1 hour, 15 minutes in a 225 degree oven. (Time varies with humidity - check often after 1 hour.)