| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 2 |
md |
Egg whites |
| 1 |
ts |
Vanilla extract; (I used 1 tsp. vanilla sugar) |
| 1/4 |
c |
Granulated sugar |
INSTRUCTIONS
MERINGUE PUFFS
I recently tried this recipe for meringue cookies from the new cookbook
Secrets of Fat-Free Kosher Cooking by Deborah Bernstein, MD:
Spray cookie sheet with cooking spray. Preheat oven at 300. Beat egg whites
till stiff, add vanilla and sugar gradually until mixture is satiny. Drop
teaspoonfuls onto cookie sheet and bake about 20 minutes or till light
brown. Allow puffs to cool before removing from cookie sheet.
To flavor puffs: for chocolate: omit vanilla sugar, add 1 tsp. chocolate
syrup instead, or add 1/4 cup of the following: chocolate chips, dried
fruit, walnuts, or whatever you please. We enjoyed these, and they are easy
to make and tasty all year round (and not too fattening) !
Posted to JEWISH-FOOD digest by EGRocky <EGRocky@aol.com> on Apr 5, 1998
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