4 Egg whites at room
-temperature
1 c Sugar
1/2 c Chopped walnuts; optional
/x-richx-richI found it in the Rambam’s Guide for the Perplexed Pesach
Chef. It’s a cookbook from Balt. I really use it quite a lot on Pesach and
I don’t even live in Balt.
Source: Rambam’s Guide for the Perplexed Pesach Chef – Vicki Kampler
Beat egg whites until stiff, but not dry. Beat in sugar gradually, 2
tablespoons at a time. continue beating until mixture holds shape. fold in
nuts. LIne cookied sheet with wax paper. Drop by teaspoonfuls onto wax
paper. Bake at 275 for approximately 1/2 hour or until quite dry but not
hard. Cool completely. Store in cookie jar or container to keep fresh.
Yields
1 Servings