| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 3 |
lg |
Egg whites; at room temperature |
| 1 |
pn |
Salt |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla extract |
|
|
Optional additions: |
| 3 |
tb |
Dutch process cocoa powder |
| 3/4 |
c |
Roasted pecans; finely chopped |
INSTRUCTIONS
Preheat the oven to 250 F. Place the eggs in the bowl of an electric mixer
and whip until frothy. Add the salt and cream of tartar and beat to soft
peaks. Slowly add the sugar, a tablespoon at a time, and continue whipping
until stiff peaks form. Add the vanilla extract. If desired, add the cocoa
powder and/or toasted pecans.
Drop heaping teaspoons of the meringue onto parchment-lined baking sheets,
lifting the spoon up to make a point on top of the cookie, and bake until
the kisses are firm to the touch but soft on the inside (the meringues
should not color). Remove to a baking rack to cool.
Serves 4
Posted to recipelu-digest Volume 01 Number 473 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998
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