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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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A delicate little treat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
5 egg whites |
1 cup sugar |
1/2 teaspoon cream of tartar |
1/4 cup cocoa |
1/2 teaspoon vanilla |
1/2 cup flour, sifted |
1/8 teaspoon salt |
1/2 lb marshmallow |
1 cup sugar |
1/3 cup water |
1/2 teaspoon vanilla |
nuts, chopped |
Directions:
1. Preheat oven to 350F and line two 8 by 11 cake pans with wax paper.
2. Beat egg whites until foamy.
3. Sift sugar, cocoa and cream of tartar together and add to egg whites gradually, beating until egg whites form stiff peaks.
4. Pour into prepared pans and bake for 20 minutes.
5. When cool, cut into squares or diamond shapes.
6. To make the frosting; cut marshmallows into pieces and melt in a double boiler or very briefly in the microwave.
7. Boil sugar and water until the mixture will spin a thread.
8. Pour over melted marshmallows; add vanilla and beat until mixture is thick.
9. Spread on half of meringues, top each with another meringue, spread with more frosting and sprinkle with chopped nuts.
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