Recipe - Peppermint Meringues

2 lg Egg whites, room temp
1/8 teaspoon Salt
1/8 teaspoon Cream of tartar
One half cup 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 One half 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.
Posted to Digest eatlf.v096.n241

From: Chris Woods cmwoods@indiana.edu

Date: Sat, 7 Dec 1996 19:50:11 0500 (EST)