Yield: 35 servings
| Measure | Ingredient |
|---|---|
| \N \N | ++++++++++++++ |
| 2 larges | Egg whites |
| \N pinch | Salt |
| ⅛ teaspoon | Cream of tartar |
| ½ cup | Confectioners' sugar |
| 1 cup | Sweetened or unsweetened |
| \N \N | Shredded dried coconut |
| 1 teaspoon | Grated fresh orange or lemon rind |
| \N \N | Preheat the oven to 250. |
| 1 \N | Beat the egg whites in the bowl of an electric mixer. |
While the eggs are still foamy, add the salt and cream of tartar. As they begin to stiffen, add the sugar.
Whip until very stiff.
2 With a rubber spatula, fold in the coconut and the rind.
3 Line two baking sheets with parchment paper. Drop the mixture on the paper from the end of a teaspoon. It will not spread.
4 Bake, rotating the baking sheets after 10 minutes, for 20 minutes or until the kisses are delicately browned. Ease the paper onto a damp surface and let them steam for 1 minute.
Loosen with a spatula and remove to racks. Let the kisses dry thoroughly. ++> Makes 35 to 40 kisses.
Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr.
Published by Knopf.
Submitted By PAULETTE GOLDSTEIN MSG#: 3222 Submitted By GAIL SHIPP On 11-13-95