1 Cup confectioners’ sugar
2 eggs, separated
1/8 tsp Peppermint Extract
1/3 Cup peppermint candies, crushed
Unwrap the peppermint candies and place in a sandwich-sized Ziploc (or slip between two sheets of waxed paper). Using a rolling pin, meat tenderizer, or other heavy tool, smash the hard candies into small bits. Pour into a small bowl and set aside.
Meanwhile, heat the oven to 175°F and line 1 large cookie sheet with parchment paper. Sift the confectioner’s sugar so that it is fluffy and lump-free, and divide into two equivalent portions.
Separate the egg whites from the yolks, and pour the egg whites in a medium bowl. (Reserve the yolks for later use in another recipe, or throw out). Using a whisk attachment on an electric mixer, beat the egg whites on medium speed until they are foamy, about 1-1/2 min. Increase mixer speed to medium-high and continue to whisk until the whites form soft peaks when you lift up the beaters.
Continue to beat the egg whites, while slowly adding one half of the powdered sugar to the egg mixture. Whisk until firm, glossy peaks form. Drizzle in the peppermint extract and mix to just combine. Sift the remaining powdered sugar over the egg white meringue, and, using a spatula or wooden spoon, gently fold the sugar in until blended.
Transfer the meringue into a large pastry bag with a broad star-shaped tip. Pipe meringue in a swirly twist, (about 1-1/2 in wide by 2 in tall) onto the parchment-lined cookie sheet, about an inch apart. Add a sprinkle of crushed peppermint candy over the cookies.
Bake meringues in a low oven until dry and crisp, about 3 hours. Do not remove cookies from the oven; turn oven off and allow the meringues to cool in the oven for 1 additional hour. Remove cookies from baking sheet gently with a spatula and transfer to a serving platter.
Serve cookies immediately, or store in an airtight container at room temperature for up to 1 week.