Ingredients:
8 regular size candy canes
2 egg whites, at room temperature
1 pinch salt
1 pinch cream of tartar
1/2 teaspoon vanilla extract
3/4 cup superfine sugar
Directions:
TIP: When separating the eggs be sure that absolutely NO yolk gets in with the whites.
Heat oven to 350 degrees.
Line two large cookie sheets with Parchment paper
Place unwrapped candy canes in zip lock or paper bag and crush with rolling pin or mallet. (Should have about 1 cup).
Place egg whites in bowl and beat until foamy.
Add salt and cream of tartar.
Beat again at medium.
Gradually sprinkle in sugar, about a tbs at a time.
Continue beating until mixture is shiny and forms stiff peaks.
Fold in candy until barely incorporated.
Drop batter on parchment covered cookie sheet in heaping teaspoons about 1 1/2 inches apart.
Place into hot oven, shut door.
Turn off the oven.
Leave in oven at least one hour. (can also make these before bed and remove in morning.)
For cookies to crisp properly, do not open the oven door!
Finish cooling on rack.
Store in covers tin at room temperature to maintain crispness.
Servings: 24
Time preparation: 15 min.
Time total: 75 min.