| | Directions |
- Preheat oven to 200 degrees F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
- In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract.
- 3. Place the mixture in a large zip lock bag and cut the corner about an inch length wise to squeeze the mixture out and onto the parchment paper. Squeeze mixture out into the shape of candy canes.
- 4. Use the red course sugar to make candy cane shaped lines on the meringues
- 5. Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back half way through to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.
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Prep Time: 45 minutes
Cook Time: 2 hours
Servings: 10
|  | | Ingredients | | - | | 3 large egg whites |
| - | | 1/4 teaspoon cream of tartar |
| - | | 3/4 cup superfine sugar |
| - | | 1/4 teaspoon pure vanilla extract |
| - | | red coarse sugar |
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