STREAMING NOW: The Delicious Miss Dahl

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Great for the holidays and low fat!”
1hr 15mins
36 cookies

Ingredients Nutrition

  • 23 cup sugar
  • 3 ounces peppermint candies, red and white
  • 2 large egg whites
  • 18 teaspoon cream of tartar


  1. Preheat oven to 275 degrees. Line 2 baking sheets with parchment paper.
  2. In a food processor, pulse the sugar until finely ground and transfer to a bowl. Pulse the peppermint candies until finely chopped; transfer to a measuring cup. Return any large pieces to the processor and pulse a few more times. You should have a scant 1/2 cup crushed candy.
  3. Using an electric mixer, beat the egg whites and cream of tarter on medium-high speed until soft peaks form. Slowly add the sguar and continue beating until the whites for stiff glossy peaks. Fold in the crushed peppermints. Drop the mixture by teaspoonfuls about 1 inch apart on baking sheets.
  4. Bake the cookies for 25 minutes. Reduce the oven temperature to 250 degrees and bake for 25 minutes longer. Let cool completely on a wire rack.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a