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