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Peppermint Stick Meringues




  1. Heat oven to 200 degrees F.
  2. Coat 2 large baking sheets (without sides) with no-stick spray. Dust with flour, shaking off the excess.
  3. In a small bowl, combine the sugar and cornstarch. Set aside.
  4. Place the egg whites and salt in a large bowl. Beat with an electric mixer until soft peaks form.
  5. Beat in the vanilla extract.
  6. Beat in the sugar mixture, 1 tablespoon at a time, until the whites are stiff but not dry.
  7. Fold in the peppermint.
  8. Drop by rounded teaspoonsful onto the prepared baking sheets.
  9. Place in the oven on separate shelves.
  10. Bake for 2 1/2 hours or until the meringues are dry.
  11. Turn the oven off, and leave the meringues in the oven for several hours or overnight.
  12. Store in an airtight container.


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