Page:Cakes, cookies and confections.djvu/47

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tacked to a board or onto a greased paper. Bake one of two possible ways.

Either put into an oven warm enough to make Meringues hold their shape and take on a very delicate brown; then lower fire to just dry them out. This may take one-half to one hour. Or place them in a very slow oven to dry out for one hour.

Variations

1. Fill Meringue shells with whipped cream or frozen mixtures and press two together. Serve as a dessert.
2. Bake as small kisses.
3. Shape on a paper in a large circle. Bake. Remove from paper and place it around a mound of strawberries piled with whipped cream.
4. Shape into fancy forms as mushrooms, eclairs, etc., with pastry bag and tubes.

Chocolate Macaroons

• 3 whites of eggs, beaten until stiff
• 1 c. ground chocolate
• 1 c. sugar
• 1 c. nuts (broken)

Drop by small tsp. on greased tin. Put nut meat on top. Bake in moderate oven. Makes three dozen.

Carmen Kisses

• 2 egg whites
• ⅔ c. powdered sugar
• 1 ¼ c. walnuts, ground fine
• ½ tsp vanilla

Beat whites stiff with Dover egg beater. Mix into whites with a spoon, the sugar and ground