2 Egg whites
1/8 tsp. salt
1/8 tsp. cream of tartar
1/2 C. sugar
2 peppermint candy canes, crushed
In a bowl, beat egg whites until foamy. Sprinkle with salt,cream of tartar and sugar. Beat until soft peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil lined baking sheets; sprinkle with candy. Bake at 225 for 1 1/2 hours. Turn off heat; leave cookies in the oven with door ajar for at least 1 hour. Store in airtight container.
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