- 1 of 1 Line 2 large baking sheets with nonstick foil. In a bowl, combine 4 large egg whites and 1/2 tsp cream of tartar. Beat on high speed with whip attachment until whites become foamy. Gradually add 3/4 cup sugar, until thick, then add 1/4 tsp mint extract. Divide batter in half. Tint one half pink with red food coloring, the other green with green food coloring. Transfer to 2 large resealable bags (or pastry bags fitted with large round tips). Snip a 1/2-inch corner off bags. Squeeze meringue batter onto baking sheets, about 26 per sheet. Crush 2 candy canes and sprinkle a little over each meringue. Bake at 200 degrees for 2 hours, then turn off oven and let cookies sit in oven for 30 minutes. Remove from pans and transfer to a wire rack. Cool completely.
Servings Per Recipe:
Per Serving: 14 kcal cal., 0 g Fat, total, 3 g carb., 0 g fiber, 3 g sugar, 0 g pro., 4 mg sodium