| 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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