6 egg whites, at room temperature
1/4 teaspoon cream of tartar
1 1/2 cups sugar
Red and green sugar sprinkles or crushed candy canes

Preparation Instructions:

In a large glass or metal mixing bowl, beat egg whites until frothy. Sprinkle with cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form. Pipe meringue through pastry bag fitted with a large star tip or drop from a teaspoon onto baking sheets lined with ungreased aluminum foil or parchment paper; top with sprinkles or crushed candy canes. Bake at 250 degrees for 45 minutes or until lightly coloured. Turn off heat; leave meringues in the oven with the door slightly open for at least 1 hour or until cool. Remove from baking sheets. Makes about 4 1/2 dozen meringues.

Tip: Meringues may be baked several days ahead and stored in airtight containers. Let egg whites stand at room temperature for 30 minutes. Do not leave egg whites unrefrigerated for more than one hour.

Per meringue: 23 calories; 0.4 g protein; 5.6 g carbohydrates; 0 g fat.