Meringue Candy Canes
3 egg whites, at room temperature
1/2 tsp cream of tartar
1/4 tsp salt
1/2 cup sugar
1/2 tsp peppermint extract
Red food coloring
Position racks in middle of oven. Heat oven to 200 degrees. Fit
large pastry bag with 1/2 inch round tip. Line 2 large baking sheets with
parchment paper. Lightly trace 36 candy canes on the parchment paper.
1/2 inch apart, 3 inches tall. Flip paper over.
In medium bowl, beat whites, cream of tartar and salt at medium speed until
foamy. Adding 1 tbsp sugar at a time, beating until stiff, glossy peaks form.
Beat in extract. Remove 1/2 cup meringue; tint pink with food coloring. Transfer
white meringue to large pastry bag and pink meringue to a medium bag. Fill in
tracings with white meringue; pipe pink stripes diagonally across candy canes.
Bake canes in 200 degree oven 1 1/4 hours. Turn oven off; let meringues sit in
oven 1 hours. With metal spatula, transfer canes to wire rack; cool completely.