Serves: 21
Total Calories: 42
1. In the bowl of an electric mixer, beat egg whites until foamy. Gradually add sugar, beating until stiff and glossy.
2. Add KELLOGG'S SPECIAL K cereal, 1/2 cup crushed candy canes, and vanilla mixing until blended. Drop by rounded teaspoonfuls onto baking sheets lightly coated with cooking spray.
3. Bake at 350°F about 12 minutes. Remove immediately from baking sheets. Cool on wire racks. Store in airtight container.
This Peppermint Macaroons recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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