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Total Time
1hr 15mins
Prep 1 hr
Cook 15 mins

From Better Homes & Garden's 2004 Christmas Cookie Magazine

Ingredients Nutrition

Directions

  1. Allow egg whites to stand at room temp for 30 minutes.
  2. Preheat oven to 325°F Line two large cookie sheets with foil or parchment paper; set aside.
  3. In a medium mixing bowl, combine egg whites, vanilla, and cream of tarter.
  4. Beat with an electric mixer on medium speed until soft peaks form (tips curl).
  5. Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.
  6. Drop mixture by rounded teaspoons 1 ½ inches apart onto prepared cookie sheets.
  7. Press one candy piece into each.
  8. With a knife or narrow spatula, swirl meringue over candy to cover.
  9. Sprinkle with orange sugar.
  10. Bake both sheets on separate racks in preheated oven for 15 minutes.
  11. Turn off oven and let cookies dry in oven with door closed for 1 hour.
  12. Transfer cookies to wire rack and let cool completely.
  13. To store: Place cookies in layers separated by waxed paper in an airtight container.
  14. Store at room temp for up to 3 days.