Yield: 1 Servings
|4 \N||Egg whites at room temperature|
|½ cup||Chopped walnuts; optional|
</x-rich><x-rich>I found it in the Rambam's Guide for the Perplexed Pesach Chef. It's a cookbook from Balt. I really use it quite a lot on Pesach and I don't even live in Balt.
Source: Rambam's Guide for the Perplexed Pesach Chef - Vicki Kampler Beat egg whites until stiff, but not dry. Beat in sugar gradually, 2 tablespoons at a time. continue beating until mixture holds shape. fold in nuts. LIne cookied sheet with wax paper. Drop by teaspoonfuls onto wax paper. Bake at 275 for approximately ½ hour or until quite dry but not hard. Cool completely. Store in cookie jar or container to keep fresh.
Posted to JEWISH-FOOD digest by jblg@... (Joy B Gardin) on Apr 7, 1998