| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | 1 | Servings | ||
INGREDIENTS
| 5 | c | Sugar |
| 1 | c | Light corn syrup |
| 1 | c | Water |
| 2 | Egg whites at 70~ to 75~ | |
| 2 | c | Coarsely chopped nuts; (walnuts or pecans) |
| 1 1/2 | ts | Vanilla |
| 1/2 | c | Dried candied cherries; (optional) |
INSTRUCTIONS
Combine sugar, syrup and water in 3 quart pan. Bring to boil on high, stirring constantly. Lower heat to medium and continue boiling to 238 degrees or until small amount forms soft ball in water. Place egg whites in large mixing bowl and beat until foamy. Add salt. Beat until stiff enough to stand in peaks. Slowly pour syrup into egg whites. Continue to beat until mixture holds its shape. Fold in nuts and vanilla and beat by hand until mixture begins to lose its gloss. Quickly drop mounds on wax paper. Makes 85 to 100 pieces. Posted to Bakery-Shoppe Digest by Kat <scizwiz@lazerlink.com> on Apr 11, 1998
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“Many favors which God gives us ravel out for want of hemming through our unthankfulness; for though prayer purchases blessings, giving praise keeps the quiet possession of them. #Thomas Fuller”