Ingredients

• 6 egg whites (at room temperature)
• 1/4 tsp cream of tartar
• 1 1/2 cup granulated sugar
• 1 tbsp red and green sugar sprinkles or crushed candy canes

 
Directions
1 Preheat oven to 250°F.

2 Beat egg whites in large glass or metal mixing bowl with electric mixer until frothy.

3 Add cream of tartar; beat until soft peaks form.

4 Gradually beat in sugar, 1 tbsp at a time, until sugar is dissolved and stiff, glossy peaks form.

5 Pipe small mounds of meringue through pastry bag fitted with large star tip or drop from teaspoon onto baking sheets lined with ungreased aluminum foil or parchment paper.

6 Top with sprinkles or crushed candy canes.

7 Bake in preheated 250°F until creamy white and firm, about 45 minutes.

8 Turn off heat; leave meringues in oven with door slightly open for an hour.

9 Remove from baking sheets. Store cooled meringues in airtight container.