2013 cookie swap: Janet's festive meringues
- 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
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.