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Preheat the oven to 200 degrees F. Place a piece of parchment paper on a baking sheet.
In the bowl of a standing mixer, combine the egg whites and the cream of tartar. On low speed, beat until foamy, then increase the speed to medium high. Sprinkle in sugar a little at a time. When the mixture becomes stiff and shiny like satin, stop mixing, and transfer to a large pastry bag with a large star tip. Pipe the meringue out onto the prepared baking sheet, about 1 inch apart. To pipe: Point the tip straight down, pipe about 1 1/2 to 2 inches of meringue, and raise the pastry tip up.
Place the candy canes in a sealable plastic bag and crush the candies with a mallet or the back of a small pan. Set aside.
Place the meringues in the oven and place a wooden spoon handle in the door to keep it from closing all the way. Bake for 3 hours. Place a small cluster of crushed candy canes on top of each meringue to represent a star. Turn off the heat and open the door of the oven slightly and allow to cool in the oven for another half hour. Can be stored in an airtight container at room temperature.