Recipe - French Walnut Meringues

1 cup Sugar
One half cup Water
2 Egg whites
3 dr Green food coloring; more or
less (optional)
One half teaspoon Vanilla extract
One half cup Finely ground walnuts

Combine sugar and water in a small saucepan and place over moderate heat.
(Do not use temperaturecontrolled burner.) Stir mixture constantly until
it begins to boil. Cook until candy thermometer registers 265 degrees.
While syrup is cooking, grease cookie sheets with unsalted shortening. Heat
oven to 250 degrees. Beat egg whites in a small bowl until stiff but not
dry. Add food coloring to syrup, if desired. Pour sugar syrup into egg
whites in a thin stream, beating constantly with an electric mixer or
rotary beater. Continue beating until mixture is stiff. Fold in vanilla and
walnuts. Drop mixture by teaspoonfuls about 1One half inches apart on prepared
cookie sheets. Bake 15 minutes, or until lightly browned. Remove cookies
from sheets and cool on wire cake racks. Makes about 3 dozen cookies.

REDBOOK, DEC 1972, "THE GREAT

CHRISTMAS COOKIESWAP COOKBOOK"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.