Makes about 45 small meringues
2 egg whites
1/8 tsp salt
1/8 tsp cream of tartar
100g white sugar
½ tsp peppermint extract
To decorate:
2 peppermint candy canes, crushed
- Preheat the oven to 110˚C/90˚C/gas mark ¼. Line two baking trays with tin foil.
- In a large glass or metal mixing bowl, beat the egg whites, salt and cream of tartar until the mixture forms soft peaks.
- Gradually add the sugar, continuing to beat in bit by bit until the mixture forms stiff peaks. When the mixture is ready, gently stir in the peppermint extract.
- Pour the mixture into a sealable bag (you may need to do this is batches) and cut off one of the bottom corners. Pipe bite-sized meringues onto the baking trays and sprinkle crushed candy canes over them.
- Bake for 1½ hours until the meringues are completely dry on the inside, then turn off the oven and use a wooden spoon to prop the oven door ajar. Allow the meringues to rest in the oven until they are completely cool.
- Use a metal spatula to release the meringues from the tin foil.
Per Serving 12kcals, 0g fat (0g saturated), 2.9g carbs, 2.8g sugars, 0.2g protein, 0g fibre, 0.01g sodium