Beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoons onto ungreased foil or paper lined baking sheets; sprinkle with the crushed candy. Bake at 225°F for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door cracked for another hour until cool. Store in an airtight container.
Author's Comments
I usually double this recipe. Mine weren't quite done in the alloted time so I baked an additional 45 minutes.
Instructions
Beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoons onto ungreased foil or paper lined baking sheets; sprinkle with the crushed candy. Bake at 225°F for 1-1/2 hours. Turn off heat; leave cookies in the oven with the door cracked for another hour until cool. Store in an airtight container.
Author's Comments
I usually double this recipe. Mine weren't quite done in the alloted time so I baked an additional 45 minutes.
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