2 egg whites 1/8 teaspoon salt
1/4 teaspoon vanilla extract
2/3 cup sugar
24 pastel mint candies
colored sprinkles, optional

Heat oven to 250°F. Line cookie sheet with parchment paper. Combine egg whites, salt and vanilla and beat till foamy. Gradually add sugar, beating till stiff peaks form. Pipe or spoon mixture into 3/4 inch wide mounds 1 inch apart onto prepared cookie sheet. Top each mound with a candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with sprinkles. Bake 50-60 minutes till crisp. Immediately remove from cookie sheet to rack. Cool completely. Store tightly covered at room temperature up to 2 days or freeze 1 month. Thaw in refrigerator before sitting at room temperature.
Note
Chocolate kisses can be substituted for mint ones.