| 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 by "Rfm" <Robert-Miles@usa.net> on Nov 28, 98
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