Chocolate walnut meringues
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Unsifted powdered sugar |
| ¼ | cup | Cocoa powder (not a mix) |
| 1 | Jumbo egg white | |
| ½ | cup | Finely ground walnuts OR pecans |
Directions
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 powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is ¼-inch thick. With a 1½-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 ½ 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.
JEAN ANDERSON
PRODIGY GUEST CHEFS COOKBOOK
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@...> on Nov 28, 98