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Peppermint Meringues

by Carol W

2egg whites
1/8 tcream of tartar
1/2 Csugar
1/2 tpeppermint extract
four 6-inch  candy canes, finely crushed

Whip egg whites and cream of tartar until soft peaks form

Add sugar 2 tablespoons at a time, and whip until all sugar is disolved and stiff peaks form

Fold in the flavoring and crushed candy

Spoon by tablespoon onto a greased cookie sheet

Bake at 275° for 40 minutes. Cool on wire rack before placing in a container with a tight lid

 
Sodium content in milligrams
 
2 egg whites 106
four 6-inch   candy canes   unknown
 
Recipe total = 106 mg
without candy canes
 

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