Contributed by: Chris WebAdmin. of RecipesNow.com
Make these in quantity because they go fast!
Chill a mixing bowl and beaters.
Whip egg whites with the sugar and salt until stiff, but not too dry. Gently fold in the candy. Let kids drop by spoonfuls onto greased baking sheets.
Bake at 325 (so they dry out and crisp) until the *barest hint* of browning occurs at edges.
Remove and let cool completely before serving.
Store in airtight container or they will soften. Put the leftover egg yolks in a freezeable container and save for a rich goldenrod cake at Easter time.
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