Thursday, April 17, 2014

In the kitchen on Thursday: Making clouds

Coconut and Almond Meringue Bars

4 large egg whites
1/2 C. Sugar
1/4 tsp. salt
1/4 tsp. Cream of Tartar
1/2 C. ground coconut (or shredded)
1/2 C. sliced almonds

Preheat oven to 325. Add salt and cream of tartar to egg whites. Beat on high until frothy. Add sugar gradually and continue to beat until stiff peaks form. Stir in coconut and almonds. Line a 5" X 9" pan with parchment paper. Pour in egg white batter and spread out in pan. Bake for 25 minutes. Allow to cool. Cut each side in 4, making 16 bars. To store bars, simply cover pan in tinfoil.

(My daughter, mom and husband can vouch that these are sweet "clouds" that should not go to waste.)

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