| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Niger |
Toohot03 |
72 |
servings |
INGREDIENTS
| 6 |
|
Egg whites; room temperature |
| 1/2 |
ts |
Vanilla |
| 1 |
pn |
Cream of tartar |
| 1 |
c |
Granulated sugar |
| 1/8 |
ts |
Cinnamon |
| 4 |
tb |
Cocoa powder |
| 1/4 |
c |
Finely-chopped pecans; toasted and cooled |
INSTRUCTIONS
Preheat the oven to 275 degrees. With an electric beater on low
speed, whip the egg whites and vanilla until frothy. On a medium
speed, add the cream of tartar and whip until they turn white and
begin to stiffen. Slowly add the sugar, whipping constantly, until
the whites are stiff and glossy. Sift the cocoa powder and cinnamon
over the whites. Gently fold the cocoa and pecans into the egg
whites. Drop heaping tablespoons of the batter, several inches apart,
on parchment-lined cookie sheets. Bake for 45 minutes. Turn the oven
off and leave the cookies in the oven for 20 to 25 minutes with the
door closed. Store the cooled meringues in an airtight container.
This recipe yields about 6 dozen cookies.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue
Milliken From the TV FOOD NETWORK - (Show # TH-6275 broadcast
04-30-1997) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.
A Message from our Provider:
“It will work out perfectly – if you let Jesus take control”