PEPPERMINT CANDY CANES

4 large egg whites
1/4 teaspoon cream of tartar
1 cup confectioner’s sugar
1/4 teaspoon imitation peppermint extract
Red food coloring

Preheat oven to 225° F. Line cookie sheet with parchment paper.

In a small bowl, beat egg whites and cream of tartar on high until soft peaks form. Gradually sprinkle in sugar a little at a time until stiff peaks form. Beat in peppermint.

Fit a large decorating bag with a 1/2” round tip. Brush 4 evenly spaced lines of red food coloring lengthwise inside the bag. Being careful not to mess up the lines, spoon half of the mixture into the bag. Pipe meringue into 4” long candy canes, swirling meringue as you pipe. Leave about 1” between cookies. Bake meringue for 1 1/2 to 2 hours until set. Turn off oven and leave overnight to cool. Store in air tight containers for up to 2 weeks.