1 C. sugar
1 T. cornstarch
3 egg whites, at room temperature
1/8 t. salt
1 t. vanilla
1 C. crushed peppermint sticks
Preheat oven to 200°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. 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 teaspoonfuls 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.