| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
8 |
Servings |
INGREDIENTS
| 2 |
c |
Honey from rosemary; if possible |
| 1 |
c |
Sugar |
| 2 |
|
Egg whites; whipped to soft peaks |
| 4 |
c |
Sliced almonds |
| 1 |
|
Lemon; Zest of |
INSTRUCTIONS
In a 6quart saucepan, heat honey over medium heat for 10 minutes to remove
liquid. Add sugar and fold through and then add whipped whites and fold
through. Add nuts and lemon zest and stir through. Cook, being careful not
to touch, for about 3 to 4 minutes, and then remove from heat. Carefully
spoon into turron molds or muffin tins lined with waxed paper and allow to
cool. Remove from waxed paper and store wrapped in parchment in a cool dry
place.
Yield: 8 servings for dessert
Recipe by: MEDITERRANEAN MARIO #ME1A39
Posted to MC-Recipe Digest by Sue <suechef@sover.net> on Feb 26, 1998
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