Meringues are one of the easiest cookies you can make, and they even look a little impressive. These have only 2 ingredients. Ready?
3 egg whites
3/4 c granulated sugar
Preheat oven to 200. If you have a stand mixer – use it for this recipe. It takes a long time to whip in 2nd part, and you’ll get tired of holding a hand mixer. With a whisk, combine the egg whites in sugar. Place them in a mixing bowl over a pot of simmering water and whisk constantly until all the sugar is dissolved and the mixture is warm to the touch. It will take 4-5 minutes.
Then transfer the bowl and mix on high until stiff peaks are formed, about 6 minutes. A stiff peak is acheieved when you lift the whisk out of the bowl and the mixture inside makes a point that doesn’t fall over even a little bit.
Transfer the mixture into a pastry bag fitted with a star tip. If you only have a gallon sized zip lock and no star tip – fine! Pipe the meringues onto large baking sheets (I used jelly roll pans because I made mini-meringues) covered with parchment paper or waxed paper.
To make them Christmas-y, crush candy canes fairly fine and sprinkle them on the meringues. Place in the oven for 1 hour, or until they’re crisp through. Cool by turning off the oven, leaving the cookies in with the door shut for at least 1 hour. I left them in overnight.