Peppermint Meringues-Peggy

2 egg whites

1/2 teaspoon vanilla

1/4 cup finely crushed striped round peppermint candies or hard cinnamon candies

2/3 cup sugar

1/8 teaspoon cream of tartar

Use egg whites at room temperature. Place in medium bowl and add vanilla and cream of tartar to egg whites. Beat with mixer until soft peaks form. Add sugar, 1 tablespoon at a time, beating a high speed until stiff peaks form and sugar is almost dissolved. Gently fold in crushed candies and drop from teaspoon onto greased cookie sheet. Bake at 325 degrees for 10 to 12 minutes, or until set and slightly browned on edges. Turn off oven. Let dry in over with door closed for 20 minutes. Remove from sheet. Store in airtight container. Makes 30.
For Chocolate Peppermint: Mix 2 tablespoons unsweetened cocoa into peppermint candies and stir; fold into beaten egg whites. Continue as above.