PEPPERMINT MERINGUES

Choose a dry day to make these and make sure your mixing bowl and beaters are squeaky clean.

Whites from 2 large eggs, at room temperature
1/4 teaspoon cream of tartar
1/2 cup sugar
1/2 teaspoon peppermint extract
10 soft peppermint candies (such as Bob’s Sweet stripes), very coarsely crushed.

Position racks to divide oven in thirds. Heat oven to 200 degrees F. Line 2 baking sheets with nonstick foil.

Beat egg whites in medium bowl with mixer on medium speed until frothy. Add cream of tartar, increase speed to high and beat until soft peaks form when beaters are lifted. Gradually beat in sugar until glossy, stiff peaks form when beaters are lifted. Beat in extract.

Drop heaping measuring teaspoons meringue 1 inch apart on prepared baking sheets. Top each with a chunk of candy.

Stagger baking sheets on oven racks. Bake 2 hours or until meringues feel firm. Turn off oven; leave meringues in 1 hour or overnight.

Store airtight in a cool, dry place up to 1 month.

This recipe is from a Woman's Day Christmas Cookie pamphlet.