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Title:
Recipe: Lemon Meringue Kisses
Board:
From:
Betsy at TKL 5-9-1997
To:
 MSG ID: 002730
http://www.recipelink.com
Hi Janet,

This is one of today's Surf For Your Supper recipes

Surf For Your Supper:
http://www.recipelink.com/surf4supper.html

I found it at the

Jewish Food Mailing List archive:
http://www.eskimo.com/~jefffree/recipes/index.html#Contents

Happy Baking,

Betsy


LEMON MERINGUE KISSES

Recipe By : Eating Well Cookbook/ 1991 Volume One

Serving Size : 50

2 large egg whites -- room temperature
pinch salt
2/3 cup sugar -- sifted
1 teaspoon lemon zest -- finely grated
1/4 teaspoon vanilla extract

OVEN: 250

Cover 2 baking sheets with parchment or foil.

Beat egg whites with salt til soft peaks form. Add sugar very slowly, beating well between additions, til egg whites are stiff but not dry.

Fold in lemon zest and vanilla.

Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.

Bake til dry, but not brown, 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets.

(Can be stored up to 2 weeks in an airtight container.)

NOTES : *This is a FAT FREE cookie!

From: Linda Shapiro (barron@coconet.com)


Replies:
  ISO: Meringue Cookie Variations
  Janet - 5-9-1997
 
MSG ID: 002727
1 Recipe: Lemon Meringue Kisses
    Betsy at TKL - 5-9-1997
   
MSG ID: 002730
  2 Recipe(tried): Meringue Cooking Using Flavored Gelatin
    Jack - 5-9-1997
   
MSG ID: 002761
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