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Bussels (German Meringues)

(by Christina Peck)


4 egg whites at room temperature

2 1/4 c. powdered sugar

1/8 t. salt

1 t. vanilla extract

1/2 c. walnuts, dried fruit and/or chopped chocolate

sprinkles (optional)

Preheat oven to 200 F.

Whip egg whites by hand with a wooden spoon or in an electric mixer on medium speed, until they look like foam.

Continue whipping (in mixer, increase speed to high) until egg whites stiffen.

Add powdered sugar one tablespoon at a time.

Add salt and continue beating for several minutes until glossy and stiff.

Add vanilla extract and walnuts, dried fruit and/or chopped chocolate.

Line a baking sheet with parchment or wax paper.

Form cookies with two spoons or a pastry bag.

Top with optional sprinkles.

Bake for 1 hour with the oven open slightly.

After 1 hour, reduce temperature to 175 F. for 1 hour.

Store in airtight bags or tins.


(Read Mirror Image, the story that accompanies this recipe.)

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