Yield: 36 servings
|½ cup||Superfine sugar|
|1 tablespoon||Chopped mixed candied fruits|
Grease several baking sheets; line with parchment or waxed paper. In a very clean grease-free bowl, beat egg whites until very stiff, but not dry. Add ½ tablespoon of the sugar; beat until sugar is incorporated and meringue is stiff and shiny. Add remaining sugar, a little at a time, beating well after each addition. Preheat oven to 275 F (135 C). Using two small teaspoons, spoon very small mounds of meringue onto prepared baking sheets, spacing apart. Sprinkle each meringue with a few pieces of candied fruit. Bake meringues 1-¼ hours or until crisp and dry on the outside, but soft in the center; cool. Remove meringues from the paper. Depending on the oven used, it may be necessary to select a lower temperature to keep meringues white. Source: "The Book of Cookies" by Pat Alburey.