| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Fruits |
|
Cookies |
36 |
Servings |
INGREDIENTS
| 2 |
|
Egg whites |
| 1/2 |
c |
Superfine sugar |
| 1 |
tb |
Chopped mixed candied fruits |
INSTRUCTIONS
Grease several baking sheets; line with parchment or waxed paper. In a very
clean grease-free bowl, beat egg whites until very stiff, but not dry. Add
1/2 tablespoon of the sugar; beat until sugar is incorporated and meringue
is stiff and shiny. Add remaining sugar, a little at a time, beating well
after each addition. Preheat oven to 275 F (135 C). Using two small
teaspoons, spoon very small mounds of meringue onto prepared baking sheets,
spacing apart. Sprinkle each meringue with a few pieces of candied fruit.
Bake meringues 1-1/4 hours or until crisp and dry on the outside, but soft
in the center; cool. Remove meringues from the paper. Depending on the oven
used, it may be necessary to select a lower temperature to keep meringues
white. Source: "The Book of Cookies" by Pat Alburey.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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