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“These little white puffs of decadence are so festive for Christmas when the candy canes are plentiful. This would also be great for a gift in a pretty Christmas tin tucked away in some tissue paper.”
READY IN:
3hrs 10mins
YIELD:
6 dozen
UNITS:
US

Ingredients Nutrition

Directions

  1. In a mixing bowl, beat the egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form.
  2. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonfuls onto ungreased foil or parchment paper; sprinkle with crushed candy.
  3. Bake at 225 degrees for 1 1/2 hours Turn off the heat; leave cookies in the oven with the door ajar for at least 1 hr or until cool.
  4. Store in an airtight container.
  5. **NOTE: You can substitute spearmint candy canes or mix the two for a different mint flavor. YUM!

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