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Submitted by: Dorothy Glathart from Sheldon, IL
Originally shared on the web 03/08/2011

7 egg whites, room temperature
1-1/2 c. sugar
1 t. vanilla extract
1 t. vinegar

Beat egg whites until stiff. Very gradually add sugar, vanilla and vinegar; beating well. Drop onto an ungreased baking sheet; bake at 225 degrees for one hour; turn off oven but leave meringues in the oven to dry for at least 6 hours or overnight. Do not open oven door until hardened. Makes 3 dozen.