1 cup sugar 1 tbsp cornstarch 3 egg whites, room temp 1/8 tsp salt 1 tsp vanilla 1 cup crushed peppermint sticks
Preheat oven to 200. Coat 2 large baking sheets with spray, (use sheets with no sides) Dust with flour, shake off excess. In a small bowl, combine the sugar and the cornstarch set aside. Place the egg whites and salt in large bowl, beat with electric mixer till soft peaks form. Beat in vanilla. Beat in sugar mixture, 1 tbsp at a time, until the whites are stiffbut not dry. Fold in the peppermint. Drop by rounded tsp on sheets. Place in oven on two shelves. Bake for 2 1/2 hrs or until the meringues are dry. Turn oven off and leave meringues in oven for serveral hours or overnight. Store in airtight container.
*Proper meringue has a crisp outside and inside that literally melts in your mouth. The key ingredient is patience.Bake them at a very low temp, and use sheets with no sides. For best results bake them on a dry day.
0 g fat 24 calories
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