Let me save you the headache of making the mistake I did... I have never made meringue before, and I thought, "How could 2 egg whites possible make 48???" So I doubled the recipe. I never did get "stiff peaks" so I dumped and started over, this time following the recipe...mostly. I didn't have candycanes, so I used peppermint extract and green food coloring. I followed one other poster's advice and used a ziploc baggie with a corner cut out to pipe out perfect little hershey's kiss sized meringues. I got at least 48! I found that after cooking for the 1.5 hrs, I only had to let them sit in there for about an hour more, and they were perfectly done. Very easy, no fat, probably could be done with splenda to be low cal as well.

Very easy to make, and turned out perfect! Next time I might add a drop of peppermint extract to the egg whites. By adding a little food coloring, you can make these year-round (green for St. Patrick's Day, red for Valentine's Day, etc.) Instead of lining the cookie sheets with foil, I used parchment paper with great results. A regular meringue cookie maker told me to never make meringues on a humid or rainy day because they will flop. You may want to keep this in mind when making them. I'll be making these again. They were impressive, yet so simple (and inexpensive) to make!!! Great for low-fat dieters also!!

This is a great recipe, but I just had to clarify one of the suggestions made by another reviewer. Meringue CANNOT be made with Splenda. It won't set correctly and will be a waste of your time, promise.

This was a fast and easy recipe. If you do want to add peppermint extract, only 1/2 tea. is needed. any more makes the egg whites fall. Trust me. It took me 2 times to get it right.

These were a nice light treat. I put my eggs in a bowl of warm water to bring them to room temp. faster. My egg whites whipped up lickety split. I crushed the candy canes to a fine powder and mixed it in. Then I topped each one with a chocolate chip. Mmmm. And so easy too.

Just as i remembered as a kid. I did add in mini choc chips as well, which made these great. Once warning if you are adding to a plate of cookies for serving make sure you add them last. I made up a few trays the evening before and found that these cookies pulled moisture from other cookies and became a little chewy. Before being added to the trays they were not that way.

THESE MERINGUES ARE VERY GOOD. DID MAKE WITH 8 EGG YOLKS AND 2 CUPS OF SUGAR. CUT THE SUGAR IN HALF AND USED "SPLENDA - MEASURES THE SAME AS SUGAR" FOR THE OTHER HALF. CUTS WAY DOWN ON THE CALORIES. YOU CAN ADD ANY TYPE OF EXTRACT, VANILLA, MAPLE, ETC...OR EVEN COCOA POWDER TO THESE TO CHANGE THE FLAVOR, BUT REMEMBER TO ADD ALITTLE EXTRA SUGAR IF ADDING THE EXTRACT TO KEEP UP THE CONSISTENCY OF THE MERINGUES. THE MORE SUGAR THAT YOU ADD THE CRISPIER THEY BECOME. ALSO YOU CAN SPINKLE THESE WITH COLORED SUGAR, CINNAMON AND SUGAR, OR EVEN FLAVORED JELLO (ALSO YOU CAN PUT JELLO IN THEM FOR FRUIT FLAVORED MERINGUES) FOR FUN COLORS AND TASTE, ADD MINI CHOCOLATE CHIPS, KIDS LOVE THEM. ALLOW TO BAKE FOR THE FULL 90 MINUTES AND THEM SHUT THE OVEN OFF AND LEAVE IN OVEN FOR ANOTHER HOUR. IF COOKING MORE THAN ONE TRAY ADD ABOUT 10 MINUTES COOKING TIME FOR EACH TRAY AND ROTATE TRAYS 1/2 WAY THROUGH COOKING. THIS HELPS FOR ALL THE MOISTURE TO BE EVAPORATED. MERINGUES ARE SUPPOSED TO BE CRISP ALL THE WAY THROUGH, NOT CHEWY IN THE CENTER. CAN PIPE THESE THROUGH A PASTRY PAG WITH LARGE DECORATIVE TIP TO MAKE FANCY MERINGUES. BEST TO BAKE ON PARCHMENT PAPER.

This was my first time EVER making meringue-anything, and it went pretty well! My only (very mild) hang-up: I used a dark cookie sheet lined w/foil. When I piped the mixture onto the foil, it left a hollow space inside the meringue. I believe that because of the dark cookie sheet, it toasted the insides just a tiny bit; causing the candies to taste a little like toasted marshmallows. Simple solution: I used a previous user's suggestion and sprinkled hot cocoa mix on top. Mint-cocoa meringues! They disappeared in minutes. Thanks very much for sharing your recipe!

These are delicous and so pretty! I made the first batch as it stated, then made one batch with about 1 tsp. of peppermint extract. You have to fold it in after everything else is done. I tried to add it when I was whipping the egg whites and it fell.

These are excellent as a holiday candy! It's best to add a few drops of green food coloring while beating, then once stiff peaks are formed fold in the crushed candy cane and about a 1/4 bag of mini chocolate chips. I then put the mixture into a ziploc bag and cut a corner out to put onto the trays before baking-it definitely looks better (make the whole large enough to fit the chocolate chips through). They look like mini scoops of mint chocolate chip ice cream and they're delicious!