Ingredients:
- 4 large egg whites, room temperature (about 120 g)
- 1 cup superfine sugar (200 g) — or granulated sugar blitzed briefly to superfine
- 1/2 teaspoon cream of tartar (2 g) — or 1/2 teaspoon lemon juice or white vinegar
- Pinch fine salt (about 1/8 teaspoon)
- 1 teaspoon peppermint extract (5 mL), adjust to taste
- 1/2 teaspoon pure vanilla extract (optional, 2.5 mL)
- A few drops red gel food coloring (optional, for swirls/stripes)
- 1/3 to 1/2 cup crushed candy canes or peppermint candies (50–75 g), plus extra for sprinkling
Instructions:
- Preheat oven to 200°F (95°C) or 225°F (110°C) for slightly faster drying; line baking sheets with parchment or silicone mats and crush candy canes, set aside.
- Separate 4 large eggs while cold and bring whites to room temperature for 20–30 minutes; ensure bowl and whisk are clean, dry, and grease-free.
- Combine egg whites, cream of tartar, and a pinch of salt in the mixing bowl and whisk on medium speed until soft, opaque peaks form.
- With mixer on medium-high, add sugar 1 tablespoon at a time (or in a slow steady stream if using superfine); after all sugar is added increase speed to high and whip until stiff, glossy peaks form and sugar is dissolved.
- Add peppermint extract and vanilla (if using) and whip briefly to incorporate; optionally add a few drops of red gel and fold a couple quick turns for swirls or prepare two-tone piping.
- Transfer meringue to a piping bag fitted with a tip or use spoons to dollop; pipe 1–1.5 inch (2.5–3.5 cm) rounds spaced about 1 inch apart and immediately sprinkle or gently press crushed candy canes on top.
- Bake at 200°F (95°C) for 90–110 minutes, or at 225°F (110°C) for 60–75 minutes, until meringues are dry to the touch and lift easily from parchment; they should be pale and crisp on the outside.
- Turn off oven, crack the door, and let meringues cool inside for 20–45 minutes to avoid cracking; remove to a wire rack to cool completely and store in an airtight container at room temperature.