2 lg egg whites, room temp
1/8 ts salt
1/8 ts cream of tartar
1/2 c sugar
2 peppermint candies, crushed
Arrange oven racks to divide oven in thirds. Heat to 225 deg f. Line two cookie sheets with foil. In a large bowl, beat egg whites, salt and cream of tartar until peaks appear. Gradually add sugar and beat at medium speed for 5 to 6 minutes. Drop by teaspoonfuls onto cookie sheets. Sprinkle with crushed candy. Bake 1 1/2 hours. Meringues should look dry and white. Turn off oven. Keep door ajar and let meringues cool. Loosen from foil with metal spatula. Store loosely covered in a dry place. Makes about 48 meringues each = 0 g fat. Each meringue: 13 calories, 0 g fat. —–