Reference > Farmer's Cookbook > PASTRY DESSERTS > Creole Kisses
  Meringues Panachées Hot Water Gingerbread  
CONTENTS · BIBLIOGRAPHIC RECORD

Creole Kisses

1/2 lb. Jordan almonds
Whites 4 eggs
1/4 cup boiling water
11/4 cups powdered sugar
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon salt

Blanch almonds, finely shred one-half of them, and dry slowly in oven. Put water and sugar in a saucepan, and as soon as boiling-point is reached, add remaining almonds, and cook until the syrup is of a golden brown color. Turn into a pan, cool, and finely pound in mortar. Beat whites of eggs until stiff, add gradually sugar, then vanilla, almonds, and salt. Shape, sprinkle with shredded almonds, sift sugar over them, and bake in a slow oven twenty-five minutes.


CONTENTS · BIBLIOGRAPHIC RECORD
  Meringues Panachées Hot Water Gingerbread  
 
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