Name: Sweet Hearts
Ingredients: 2 Eggs; 8 tb Granulated sugar; 1 ts Vanilla extract; 1 ts Orange or almond extract; 3 dr Red food coloring (up to 4)

A man that preaches an immortal crown, should not seek much after transitory vanity. And he that preaches the contempt of riches should himself contemn them and show it by his life. And he that preaches self-denial and mortification should practice these virtues in the eyes of them to whom he preaches, if he would have his doctrine believed. All Christians are sanctified; and, therefore, themselves, and all that they have, are consecrated “to the Master’s use.” But ministers are doubly sanctified: they are devoted to God, both as Christians and as ministers; and, therefore, they are doubly obligated to honor Him with all they have.

Richard Baxter

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies, Holidays	1	Servings

INGREDIENTS

2		Eggs
8	tb	Granulated sugar
1	ts	Vanilla extract
1	ts	Orange or almond extract
3	dr	Red food coloring (up to 4)

INSTRUCTIONS

Preheat oven to 250 deg. (No, it's not your normal cookie baking
temperature!) Allow the eggs to reach room temperature before separating
the whites and yolks into two containers. Use a medium-sized bowl for the
whites, and refrigerate the yolks to use another day. Beat the egg whites
with an electric beater until stiff. Add 6 tbsp. of sugar, beating them in
one at a time. Continue beating until the mixture is very stiff, like
shaving cream. Add the vanilla extract, and the orange or almond extract.
Add a few drops of red food coloring to give the mixture a pink color. Fold
in another 2 tbsp. of sugar, one at a time. Using a rubber spatula, divide
the frothy mixture into four equal parts. Place one part on each quarter of
a greased and floured cookie sheet. Form each blob into a heart by pushing
the froth out and away from the center. Bake at 250deg; for 90 minutes, or
until firm to the touch. Notes: Just before baking, you may decorate your
hearts with colored sugar crystals or cinnamon hearts. If your cookies are
removed from the oven too soon, they'll be chewy instead of light and airy.
busted by sooz
Posted to recipelu-digest Volume 01 Number 229 by James and Susan Kirkland
<kirkland@gj.net> on Nov 09, 1997

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