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Title: Meringue Cookie Categories: None Yield: 1 Servings 4 Egg whites at room -temperature 1 c Sugar 1/2 c Chopped walnuts; optional Chef. It's a cookbook from Balt. I really use it quite a lot on Pesach and I don't even live in Balt. Source: Rambam's Guide for the Perplexed Pesach Chef - Vicki Kampler Beat egg whites until stiff, but not dry. Beat in sugar gradually, 2 tablespoons at a time. continue beating until mixture holds shape. fold in nuts. LIne cookied sheet with wax paper. Drop by teaspoonfuls onto wax paper. Bake at 275 for approximately 1/2 hour or until quite dry but not hard. Cool completely. Store in cookie jar or container to keep fresh. Posted to JEWISH-FOOD digest by jblg@juno.com (Joy B Gardin) on Apr 7, 1998 |