Peppermint Iceberg Puffs Dessert Recipe
Servings: 4
Ingredients
- 3 fresh egg whites
- 1 c. sugar
- 1/3 tsp. salt
- 1 1/4 tsp. vinegar
- 1 Tbsp. peppermint schnapps
- 1/2 c. crushed peppermint candy
Directions
- Beat egg whites at high speed till very stiff, about 4 min. Reduce to medium speed and add in sugar gradually, then salt and vinegar. Continue beating till very creamy, about 4 or possibly 5 min, stirring in schnapps during the final seconds.
- Cover a large cookie sheet with wax or possibly parchment paper, and using a spoon, shape into mounds 2 inches apart (makes about 8). Sprinkle tops with crushed peppermint candy. Using a butter knife, swirl carefully from the bottom up and make a peak at top. A tiny drop of red food coloring (or possibly beet juice) can make the swirling more decorative but this is entirely optional.
- Bake at 275
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 307 | |
| Calories from Fat 19 | 6% |
| Total Fat 2.12g | 3% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 202mg | 8% |
| Potassium 35mg | 1% |
| Total Carbs 73.96g | 20% |
| Dietary Fiber 0.6g | 2% |
| Sugars 68.82g | 46% |
| Protein 0.65g | 1% |
