2 large egg whites, room temp
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
2 peppermint candies, crushed
Arrange oven racks to divide oven in thirds.
Heat to 225 deg f. Line two cookie sheets with foil.
In a large bowl, beat egg whites, salt and cream of tartar
until peaks appear.
Gradually add sugar and beat at medium speed for 5 to 6 minutes.
Drop by teaspoonfuls onto cookie sheets.
Sprinkle with crushed candy. Bake 1 1/2 hours.
Meringues should look dry and white. Turn off oven.
Keep door ajar and let meringues cool.
Loosen from foil with metal spatula.
Store loosely covered in a dry place.
Makes about 48 meringues each