1. Preheat your oven to 200-225°F and line a baking sheet with parchment paper.
2. Ensure your mixing bowl and beaters are completely clean and free of grease.
3. Separate egg whites from yolks, making sure no yolk gets into the whites.
4. Allow egg whites to come to room temperature for better volume.
5. In a large mixing bowl, beat egg whites on medium speed until foamy.
6. Add cream of tartar and continue beating until soft peaks form.
7. Gradually add sugar, one tablespoon at a time, while beating on high speed.
8. Continue beating until stiff, glossy peaks form and the sugar is fully dissolved.
9. Mix in peppermint extract for flavoring.
10. Optionally, add red food coloring in streaks for a festive look.
11. Transfer the meringue mixture to a piping bag fitted with a round or star tip.
12. Pipe small mounds or “kisses” onto the prepared baking sheets.
13. Sprinkle crushed candy canes over the meringues for extra peppermint flavor.
14. Bake in the preheated oven for 1.5-2 hours until firm and dry to the touch.
15. Turn off the oven and let the meringues cool inside for further drying.
16. Once fully cooled, remove from the baking sheet carefully.
17. Optionally, dip the bottoms in melted chocolate and let them set.
18. Store in an airtight container at room temperature for up to 2-3 weeks.
19. Make sure to bake on a dry day to prevent excess moisture affecting texture.
20. Enjoy your light, airy, and festive peppermint meringues!