Candy Cane Meringues

Preheat the oven to 185ºF. Prepare a sheet pan with a sheet of parchment paper.

In a glass or stainless steel bowl, whip egg whites until frothy and light, about 2-3 minutes.

Gradually add the powdered sugar and continue to whip on medium-high speed, until they are very stiff and shiny and white, about 10 minutes.

Meanwhile, pile some candy canes (about 4 large, or a handful of peppermint candies) into your food processor and pulse until they are finely chopped. An alternative is it to put them in a Ziploc and bash them to the same state with a rolling pin. (I suppose it depends on your mood.)

With a spatula, fold the candy canes into the meringue.

Using a spoon, drop dollops of the meringue onto the prepared sheet pan. (They won’t really spread, so don’t worry about too much space between them.) If you are fancy, put the meringue batter in a piping bag and pipe them onto the sheet pan instead.

Bake for 2 hours until crispy on the outside.

Enjoy!