| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Cookies, Boulleray | 20 | Servings | |
INGREDIENTS
| 4 | lg | Egg whites |
| 1 | pn | Salt |
| 1 | pn | Cream of tartar |
| 3/4 | c | Confectioners' sugar; sifted |
INSTRUCTIONS
Slowly beat egg whites until bubbly, add salt and continue beating until foamy. Add cream tartar and beat at high speed, adding sugar gradually. Butter a sheet of waxed paper and place on cook ie sheet. Drop meringue by teaspoon, spacing to allow for spreading. Turn oven to the lowest possible temperature, about 170 degrees. Place cookie sheet in the center of oven. To prevent the meringues from over-cooking, slide an empty cookie sheet under the filled one. Bake for 1 hour and 30 minutes. Remove from paper immediately and cool on rack. Store in a covered tin. They keep very well. From the recipes of Yvonne Boulleray Courtesy of Barb Day From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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