2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
2 peppermint candy canes, crushed

In a mixing bowl, beat egg whites until foamy. Sprinkle with salt and cream of tartar; beat until soft peaks form. Gradually add sugar, beating until stiff peaks form, about 7 minutes. Drop by teaspoonsful onto ungreased foil or paper-lined baking sheets; sprinkle with the crushed candy. Bake at 225 degrees F for 1 1/2 hours.

Turn off heat; leave cookies in the oven with the door ajar for at least 1 hour or until cool. Store in an airtight container.

Yields 3 dozen.

Diabetic Exchange: 1/2 fruit