Meringue cookies are one of my favorite things to make. I used the leftover egg whites from my bread pudding recipe to make these light, crispy peppermint flavored treats. Photos by super9Films Place the sugar, egg whites and salt into a medium sized mixing bowl and heat the mixture over a pot of simmering water while whisking constantly until the sugar is dissolved… about 12-15 minutes. Make sure the water under the bowl isn’t boiling or else you’ll end up with scrambled egg whites. You can see this process in my Swiss meringue buttercream tutorial. Remove the bowl from the heat. With the stand mixer fitted with a whip attachment or a hand mixer, immediately whip the mixture on medium speed for 5 minutes then increase the speed to high and whip for another 2-3 minutes until the whites are light and fluffy. The meringue will be shiny and not very stiff. Gently fold in the peppermint extract. Drop spoonfuls of the meringue about 2 inches apart onto parchment lined cookie trays. Sprinkle the tops with crushed candy canes. Bake the meringues in a 175 degree oven for 3-4 hours or until the meringues are dry. They should not have any color on the bottom. Allow the meringues to cool completely before removing them from the tray.