Recipe #7 in our 2012 edition of the 12 Days of Christmas Cookies. Our favorite tradition is to bake these on Christmas Eve. Leave them in the oven overnight – and open for a Christmas morning surprise. (Helpful hint: Leave a note on the oven door for the other cooks in your house, so they don’t preheat the oven to bake a Christmas morning breakfast dish while these cookies are still in the oven.)

Place eggs whites in a large mixing bowl; let stand for 30 minutes.

Beat egg whites with vanilla, cream of tartar and salt on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes.

Drop meringue by teaspoonfuls onto parchment paper-lined baking sheets. Sprinkle with crushed candy canes. Hint: Use star tip of Pampered Chef Easy Accent Decorator to form meringue drops.

Bake at 250 degrees F for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1 1/2 hours. Remove to wire racks. Store in an airtight container.