Peppermint Iceberg Puffs Dessert Recipe

1. 1

   Beat egg whites at high speed till very stiff, about 4 min.

2. 2

   Reduce to medium speed and add in sugar gradually, then salt and vinegar.

3. 3

   Continue beating till very creamy, about 4 or possibly 5 min, stirring in schnapps during the final seconds.

4. 4

   Cover a large cookie sheet with wax or possibly parchment paper, and using a spoon, shape into mounds 2 inches apart (makes about 8).

5. 5

   Sprinkle tops with crushed peppermint candy.

6. 6

   Using a butter knife, swirl carefully from the bottom up and make a peak at top.

7. 7

   A tiny drop of red food coloring (or possibly beet juice) can make the swirling more decorative but this is entirely optional.

8. 8

   Bake at 275

No nutritional information available.

No additional tips available.