Preheat the oven to 200°F.

Rub the bowl and beaters of a stand mixer with ½ lemon to degrease it.

Separate the eggs; reserve the whites, and either save the yolks for another use or dispose of them.

Beat the egg whites until they have doubled in volume. Add the sugar, gradually, 1 TBS at a time, waiting until each is dissolved before adding the next one.

Beat in the cornstarch.

Continue to beat on high until the egg whites shine and form peaks.

Put the meringue in a piping bag (or a Ziploc bag, with one corner snipped off) and line a baking sheet with parchment paper. Pipe your meringues in small dollops, about 2 inches high and 1 ½ inches in diameter. Sprinkle each with crushed candy cane.

Bake the meringues for 2 hours in the middle of the oven.

When finished, turn off the oven, keep door closed overnight or for 3 additional hours.

**Do not open the oven door before the hour is up, or the meringues may collapse.

Store in a completely dry container for up to 1 month.