Yield: 35 servings
|2 larges||Egg whites|
|⅛ teaspoon||Cream of tartar|
|½ cup||Confectioners' sugar|
|1 cup||Sweetened or unsweetened|
|Shredded dried coconut|
|1 teaspoon||Grated fresh orange or lemon rind|
|Preheat the oven to 250.|
|1||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