| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 48 | Servings | |
INGREDIENTS
| 2 | c | Unsifted powdered sugar |
| 1/4 | c | Cocoa powder (not a mix) |
| 1 | Jumbo egg white | |
| 1/2 | c | Finely ground walnuts OR pecans |
INSTRUCTIONS
PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest V3 #249 Date: Wed, 11 Sep 1996 17:28:56 -0400 From: BobbieB1@aol.com
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