• Preheat oven to 225℉. Gather your equipment and ingredients so that you have everything close at hand on the counter or table. Line a baking sheet with aluminum foil.

Prepare the Ingredients

• Place unwrapped 2 medium peppermint candy canescandy canes in a plastic freezer bag. Using the smooth side of a meat tenderizing mallet, finely crush the candy. Set aside until ready to use.
• Using prep bowls, carefully separate the 2 large egg whites from the yolks, using care not to get any yolk in the egg whites.

Make the Meringues

• In a large mixing bowl, combine egg whites, 1/8 teaspoon salt, and 1/8 teaspoon cream of tartar. Whisk on medium-high speed to incorporate 30-40 seconds.
• Increase beating speed to high, adding 1/2 cup granulated sugar one tablespoon at a time. Continue beating for 4-6 minutes until stiff peaks form.
• Drop by teaspoonfuls onto prepared baking sheet. Sprinkle with crushed peppermint candies.
• Bake in preheated oven for 90 minutes. Turn off heat, and leave candy in oven with door ajar for one hour to cool.
• Remove from foil and store in a covered container at room temperature. Makes 3 dozen cookies.