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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!