Submitted by Becky Matson in 2011
Originally submitted by Joanne Matson in 1986 cookbook
Ingredients:
2 egg whites
pinch of salt
1/4 t. cream of tartar
2/3 c. sugar (do NOT use Splenda or other sugar substitute)
1-1/2 t. vanilla
1/4 c. pecans, optional
1/4 t. almond extract
3/4 c. ground peppermint or chocolate chips
Directions:
Preheat oven to 350. Prepare pans with non-stick spray. (I like to line with parchment paper instead.) Beat egg whites till frothy. A tip I learned on a cooking show was to use a chilled metal bowl. Also, keeping the bowl chilled, by placing it inside a larger, shallow dish of ice water, helps the process. Add salt and cream of tartar. AFTER whites have stiffened, gradually add sugar, almond extract, and vanilla extract. Don't hurry this process. When peaked and shiny, stop beating. Fold in nuts and candy. Drop by spoonful on cookie sheets. Put in oven, then turn oven off. Leave till morning. Don't peek! Store in airtight container.
TIPS: Make these on a dry day, as excess moisture is not good for the cookies. Use a single-layer pan (not an airbake, two layer pan). Do not use stoneware. I tried a stoneware pan this year; the bottoms of the cookies didn't dry very well.
These are my favorite cookies! We make these every Christmas. The peppermint and pink color make them perfect for the season. The lightness (and low calories) make them a guilt-free pleasure!
