4 egg whites, room temperature
1/8 teaspoon vinegar
1/8 teaspoon salt
1/3 cup white sugar
1/4 cup crushed peppermint candies
1. Preheat the oven to 225°F. Line cookies sheets with parchment paper.
2. 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 2/3 of the crushed peppermint candies (reserve the rest for sprinkling on top of cookies).
3. Place meringue in a piping bag fitted with a round tip. Squeeze until the diameter of the cookies are 2 inches and place the cookies 1 inch apart. Sprinkle with remaining peppermint candy.
4. Bake for 90 minutes or until dry. Cool cookies on the baking sheet.
Yields 36 cookies.