| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Candies, Desserts |
24 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar |
| 3/4 |
c |
Corn syrup |
| 3/4 |
c |
Water |
| 2 |
|
Egg whites, stiffly beaten |
| 1 |
pk |
Strawberry jello |
| 1/2 |
c |
Coconut |
| 1 |
c |
Pecans, chopped |
INSTRUCTIONS
Combine sugar, syrup and water and bring to a boil, stiring constantly,
reduce heat to low and cook to hard ball stage (252 degrees). This can be
determined by dropping small amounts of mixture into cold cup of water. If
it becomes stiff and hard then it is ready.
Combine whites and Jello beat until mix forms a peak, pour hot syrup in
thin stream over egg whites and jello. Beat until loses its gloss and holds
its shape. Fold in coconut and nuts. Drop in teaspoons onto waxed paper.
Let set until they are hard.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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