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Enjoy this recipe from A Year of Holidays.
Submitted by: Peggy Cummings from Cibolo, TX
2 egg whites
1⁄8 t. cream of tartar
1⁄8 t. salt
3⁄4 c. sugar
1⁄2 t. vanilla extract
3 T. peppermint candies, crushed
2 c. mini semi-sweet chocolate chips
In a large bowl, beat egg whites with an electric mixer at high speed until foamy. Add cream of tartar and salt, beating until mixed. Gradually add sugar, one tablespoon at a time, beating well after each addition until stiff peaks form. Gently fold in remaining ingredients. Drop by teaspoonfuls 1-1⁄2 inches apart on baking sheets sprayed with non-stick vegetable spray. Bake at 250 degrees for 40 minutes, or until dry. Remove to wire racks to cool completely. Store in an airtight container. Makes 3 dozen. | |
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In a large bowl, beat egg whites with an electric mixer at high speed until foamy. Add cream of tartar and salt, beating until mixed. Gradually add sugar, one tablespoon at a time, beating well after each addition until stiff peaks form. Gently fold in remaining ingredients. Drop by teaspoonfuls 1-1⁄2 inches apart on baking sheets sprayed with non-stick vegetable spray. Bake at 250 degrees for 40 minutes, or until dry. Remove to wire racks to cool completely. Store in an airtight container. Makes 3 dozen. |
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