| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites at room temperature |
| 1 |
c |
Sugar |
| 1/2 |
c |
Chopped walnuts; optional |
INSTRUCTIONS
</x-rich><x-rich>I found it in the Rambam's Guide for the Perplexed Pesach
Chef. It's a cookbook from Balt. I really use it quite a lot on Pesach and
I don't even live in Balt.
Source: Rambam's Guide for the Perplexed Pesach Chef - Vicki Kampler
Beat egg whites until stiff, but not dry. Beat in sugar gradually, 2
tablespoons at a time. continue beating until mixture holds shape. fold in
nuts. LIne cookied sheet with wax paper. Drop by teaspoonfuls onto wax
paper. Bake at 275 for approximately 1/2 hour or until quite dry but not
hard. Cool completely. Store in cookie jar or container to keep fresh.
Posted to JEWISH-FOOD digest by jblg@juno.com (Joy B Gardin) on Apr 7, 1998
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