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Name: Chocolate Walnut Meringues
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 48
Cuisine: American
Ingredients: 2 c Unsifted powdered sugar; 1/4 c Cocoa powder (not a mix); 1 Jumbo egg white; 1/2 c Finely ground walnuts

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INGREDIENTS

2 c Unsifted powdered sugar
1/4 c Cocoa powder (not a mix)
1 Jumbo egg white
1/2 c Finely ground walnuts

Servings

INSTRUCTIONS

PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK Posted to MM-Recipes Digest by "Rfm" on Nov 28, 98

NOTES

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Chocolate Walnut Meringues

2 c Unsifted powdered sugar
1/4 c Cocoa powder (not a mix)
1 Jumbo egg white
1/2 c Finely ground walnuts

PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest  mixer speed for about 1 minute, or mix them in a food processor fitted with  the metal chopping blade for about 30 seconds. The mixture will be about as  thick as fondant. With a stockinette- covered rolling pin, well-dusted with  powdered sugar, roll the mixture on a board, also liberally dusted with 10X  sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X  sugar, cut the meringue into small circles. Reroll the scraps and cut as  many meringues as possible. Space the meringues about 1 1/2 inches apart on  baking sheets. The baking sheets should be liberally dusted with flour.  Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes  on the baking sheets; then, with a spatula, carefully loosen them. Transfer  them to wire racks. When they are cool, store them in airtight containers.    JEAN ANDERSON    PRODIGY GUEST CHEFS COOKBOOK    Posted to MM-Recipes Digest  by "Rfm" <Robert-Miles@usa.net> on Nov 28, 98

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 48 Servings

Calories: 18
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0.1mg		0 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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