Ingredients Jump to Instructions ↓

  1. 2 c Unsifted confectioners' -(10X) sugar

  2. 1/4c Cocoa powder (not a mix)

  3. 1 Jumbo egg white

  4. 1/2c Finely ground walnuts or -pecans

Instructions Jump to Ingredients ↑

  1. + Directions : The method used in this recipe is most unorthodox, but incredibly easy. The meringues puff up like little marshmallows, are hollow inside, and are superbly crisp. PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette-covered rolling pin, well-dusted with confectioners's sugar, roll the mixture on a board, also liberally dusted with 10 X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10 X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. Makes about 4 dozen.


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