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Ingredients
- 3 fresh egg whites
- 1 c. sugar
- 1/3 tsp. salt
- 1 1/4 tsp. vinegar
- 1 Tbsp. peppermint schnapps
- 1/2 c. crushed peppermint candy
Directions
- Beat egg whites at high speed till very stiff, about 4 min. Reduce to medium speed and add in sugar gradually, then salt and vinegar. Continue beating till very creamy, about 4 or possibly 5 min, stirring in schnapps during the final seconds.
- Cover a large cookie sheet with wax or possibly parchment paper, and using a spoon, shape into mounds 2 inches apart (makes about 8). Sprinkle tops with crushed peppermint candy. Using a butter knife, swirl carefully from the bottom up and make a peak at top. A tiny drop of red food coloring (or possibly beet juice) can make the swirling more decorative but this is entirely optional.
- Bake at 275
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 326g | |
| Calories 1230 | |
| Calories from Fat 76 | 6% |
| Total Fat 8.48g | 11% |
| Saturated Fat 5.13g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 809mg | 34% |
| Potassium 140mg | 4% |
| Total Carbs 295.82g | 79% |
| Dietary Fiber 2.4g | 8% |
| Sugars 275.29g | 184% |
| Protein 2.59g | 4% |
