2 egg whites, room temperature
1/8 tsp. cream of tartar
1/2 c. sugar
Food color
1 1/4 c. chopped M & M's plain chocolate candies

Beat egg whites at low speed until foamy. Add cream of tartar and beat at medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating well after each addition. Increase speed to high and beat 5 minutes or until sugar is completely dissolved and stiff peaks form. Add food color is desired (mixture can be divided for several colors). Fold in 1 cup candies.

Shape heaping tablespoons of mixture into egg-shaped ovals, about 2 1/2 inches long on foil-lined cookie sheets. Sprinkle with remaining candies. Bake at 225 degrees for 1 hour or until eggs lift easily off foil. Turn off oven and with door ajar, let rest until cool. Store in airtight container. Makes about 12 eggs.

NOTE: Be sure to use a clean deep bowl, free from any grease to ensure the greatest volume from beaten egg whites.