Recipe - Meringue Cookie

4 Egg whites at room
temperature
1 cup Sugar
One half cup Chopped walnuts; optional

/xrichxrichI 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 One half hour or until quite dry but not
hard. Cool completely. Store in cookie jar or container to keep fresh.

Posted to JEWISHFOOD digest by jblg@juno.com (Joy B Gardin) on Apr 7, 1998