RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Cookies: Spiced Meringues - pareve
2 extra-large egg whites, at room temperature 1 1/4 teaspoons ground cinnamon 1/8 teaspoon ground allspice 1/2 cup superfine sugar 1 1/2 cups finely chopped toasted walnuts or chopped dates (see note) Preheat the oven to 250 degrees. Mix cinnamon, allspice and sugar. Beat egg whites until soft peaks form; add spice mixture by tablespoons to the egg whites while beating. Beat until stiff but still shiny. Fold in walnuts, dates or combination. Drop by measuring teaspoonfuls onto a nonstick baking sheet or one that has been lined with parchment paper. Bake 1 1/4 hours; turn off the oven, open the door slightly (secure with a wooden spoon), and allow the cookies to cool in the oven overnight. Store in a tightly covered container. Note accompanying recipe: If you use dates, select soft whole ones from the produce department. Packaged diced dried dates get too hard during the hours in the oven. The test batch used a combination of nuts and dates. Yield: 55 to 60 cookies. Original source: DELICIOUSLY HEALTHY JEWISH COOKING Harriet Roth Current source: "Healthy Low-fat Passover Recipes" ST. LOUIS POST DISPATCH (on-line edition), 4/1/96
