| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cklive07 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Chopped walnuts |
| 3 |
lg |
Egg whites |
| 1/4 |
ts |
Cream of tartar |
| 1 |
c |
Confectioners' sugar |
| 1/4 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Quick oats |
| 1/2 |
ts |
Pure vanilla extract |
|
|
Nonstick cooking spray containing flour; |
|
|
Such as Baker's Joy |
INSTRUCTIONS
Preheat the oven to 325 degrees. Roast the walnuts on a baking sheet for 10
to 15 minutes. Set aside. Beat the egg whites and cream of tartar until
soft peaks form when the beater is lifted. (Omit the cream of tartar if a
copper bowl is used.) Beat in the sugar and baking powder. Beat until very
firm and the beater makes definite patterns in the whites. Fold in the
walnuts, salt, oats, and vanilla. Spray a non-stick sheet pan with nonstick
cooking spray containing flour, or use a pan lined with parchment paper and
place spoonfuls of the meringue onto the sheet pan, leaving space in
between each cookie. Alternatively, you can pipe out the meringue using a
decorative tip. Bake until set and lightly browned, 25 to 30 minutes. Cool
completely on a cooling rack. This recipe yields ?? cookies.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Shirley O.
Corriher, "Cookwise" From the TV FOOD NETWORK - (Show # CL-9122 broadcast
05-05-1998) Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-13-1998
Recipe by: Shirley O. Corriher
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