Peppermint Kisses

• 2 large egg whites
• 1/8 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 cup sugar
• 2 regular-size peppermint candy canes (one green, one red), crushed

1. Let egg whites stand at room temperature 30 minutes.
2. Preheat oven to 225;. Add cream of tartar and salt to egg whites; beat on medium speed until foamy. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff, glossy peaks form.
3. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer egg whites to bag. Pipe 1-1/2-in. cookies 2 in. apart onto parchment paper-lined
4. . Sprinkle half with crushed red candy canes, half with green, or with both.
5. Bake until firm but not brown, 1-1/2 to 2 hours. Remove to wire racks to cool completely. Store in an airtight container.

egg whites, cream of tartar, salt, sugar, regularsize peppermint

Taken from www.tasteofhome.com/recipes/peppermint-kisses/ (may not work)