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Recipe: Lemon Meringue Kisses

Misc.

Hi Janet,

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

Surf For Your Supper:
/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)

MsgID: 002730
Shared by: Betsy at TKL
In reply to: ISO: Meringue Cookie Variations
Board: Cooking Club at Recipelink.com
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