Recipe - Dessert Meringues

2 Egg whites; chilled
1 pn Salt
One half teaspoon Vanilla or lemon juice
One half cup Sugar

Beat egg whites with salt until foamy. Add vanilla or lemon juice and beat
until stiff. Add sugar, one tablespoon at a time, and beat until meringue
is stiff and glossy. On heavy brown paper on large cookie sheet, spoon
heaping tablespoons of meringue to form six mounds three inches apart.
Shape center of each mound into a shell with back of spoon, or use pastry
bag to form shells. Bake at 275 for 60 minutes. Turn off heat and leave in
oven until cool. Carefully peel off paper and store in covered tins. These
easy but elegant shells melt in your mouth and can be filled with ice
cream, fresh fruit with whipped cream, puddings or custards. Makes 6
shells.

MRS WINSTON BURKS (JENNIE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.