“Crunchy minty Christmas cookies!” - by Mary
Ingredients
Adjust Servings
Original recipe yields 56 cookies
Directions
- Preheat the oven to 225 degrees F (110 degrees C). Line cookie sheets with aluminum foil or parchment paper.
- In a large glass or metal bowl, whip egg whites, vinegar and salt to soft peaks. Gradually add sugar while continuing to whip until stiff peaks form, about 5 minutes. Fold in 1/3 of the crushed candy canes, reserving the rest. Drop by heaping teaspoonfuls, one inch apart onto the prepared cookie sheets. Sprinkle remaining crushed candy canes over the top.
- Bake for 90 minutes in the preheated oven, or until dry. Cool on baking sheets.
Nutrition
Amount Per Serving (56 total)
- Calories
- 11 cal
- < 1%
- Fat
- 0 g
- 0%
- Carbs
- 2.7 g
- < 1%
Based on a 2,000 calorie diet
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Reviews (36)
Rate This Recipe
"This is an excellent cookie. It was a little tricky to bake, though. They will brown if the oven is too hot. A plain cookie is easy to make too. Substitute 1/2 teaspoon vanilla for all of the crushed ..." See morepeppermint. I piped them with a large star tip and they make pretty cookies."
Deviney
"This cookie was delicious! Sweet and light and perfect for the holidays. My only comment is that the recipe as is only made about 13 cookies, not 54, as the recipes states. If you need a bigger batc..." See moreh of cookies definately double or triple the recipe!"
Cory P
"They turned out okay... but I made some mistakes that you should avoid. First, be sure to watch the cookies. For me, 90 minutes was too long. Second, if you are piping the meringues out, make sure t..." See morehat the candy canes are very finely crushed. Third, beat the eggs a little longer than you think you should (call it very stiff peaks). Folding in the candy canes causes the eggs to deflate a little bit. And finally, don't add extra peppermint extract like I did... mine are just TOO minty."
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