Meringue Candy Canes

Beat together the egg whites, cream of tartar and vanilla in large bowl until foamy, using electric mixer at high speed. Gradually add sugar; continue beating until stiff peaks form. Tint pink with red food coloring.

Fill a large pastry bag fitted with a medium star tip (#4) with meringue mixture.

Pipe mixture into 3 1/2-inch long candy canes, about 1 inch apart, on baking sheets covered with brown paper.

Sprinkle each with red sugar. Bake in a 275° oven for 45 minutes, or until set, but not browned.