My Sister-in-law Lynne Charbonneau found these at her HEB Grocery Store and Mailed them to me from Texas. Love these little goodies
Prep Time:
15 Min
Cook Time:
1 Hr 30 Min
Ready In:
1 Hr 45 Min
Servings 56 |
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Ingredients:
2 egg whites
1/8 teaspoon cider vinegar
1/8 teaspoon salt
1/3 cup white sugar
3 peppermint candy canes, crushed
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Instructions:
Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutritional Information open nutritional information
Amount Per Serving Calories: 11 | Total Fat: 0g | Cholesterol: 0mg |