Ingredients:

  • 4 large egg whites, room temperature (about 120–132 g total egg white)
  • 1 cup (200 g) superfine or granulated sugar (superfine preferred)
  • 1/4 teaspoon (1 g) cream of tartar (or 1/2 teaspoon white vinegar or 1/2 teaspoon lemon juice)
  • Pinch fine sea salt (about 1/8 teaspoon)
  • 1/2 teaspoon (2.5 ml) peppermint extract
  • 1/4 teaspoon (1.25 ml) vanilla extract (optional)
  • Red gel food coloring, a few drops (optional, for swirls)
  • 1/3 cup (50 g) crushed peppermint candy or candy cane, divided (reserve some fine dust and some coarser pieces for decoration)

Instructions:

  1. Preheat oven to 200°F (95°C) and place racks in the middle and lower positions; line baking sheets with parchment or silicone mats and prepare a piping bag and tip.
  2. Crush candy canes in a zip-top bag with a rolling pin; reserve 1–2 tablespoons of very fine dust for sprinkling and keep the rest coarser for decoration.
  3. Ensure mixing bowl and whisk are impeccably clean and dry; place room-temperature egg whites in the bowl and add cream of tartar and salt.
  4. Whip egg whites on medium until soft peaks form, then with mixer running add sugar gradually (about 1 tablespoon at a time or in a slow steady stream) until fully incorporated and mixture is glossy.
  5. Continue whipping to stiff, glossy peaks; test by lifting the whisk — peaks should stand straight without drooping and sugar should feel dissolved between fingers.
  6. Gently fold in peppermint extract and vanilla if using; for swirls, add a few drops of red gel into the piping bag before adding the meringue to create stripes.
  7. Fill piping bag and pipe small 1-inch (2.5 cm) kisses spaced about 1 inch apart (or pipe larger 1.5–2 inch rounds); sprinkle with crushed candy cane pieces while meringues are still tacky.
  8. Bake at 200°F (95°C) for 1 hour 30 minutes until meringues are dry and lift cleanly from the parchment; turn off oven, prop the door open and let meringues cool and dry in the oven for 1 hour to prevent cracking.
  9. Remove cooled meringues and store in an airtight container at room temperature in a dry place for up to 1–2 weeks; do not refrigerate.