|
Directions:
Preheat oven to 350 deg. F. Let egg whites stand in mixing bowl until at room temperature. Cover cookie sheet with waxed paper; butter paper. Combine sugar and cornstarch. Sprinkle egg whites with salt and cream of tartar; beat until stiff but not dry. Beat in sugar mixture a tablespoon at a time, beating well after each addition. Add vanilla; beat until meringue stands in peaks. fold in coconut. Drop cherries into meringue, one piece at a time. Coat with mixture. Drop on prepared cookie sheet. Repeat with walnuts. Bake 18 to 20 minutes or until golden brown. Remove from pan immediately. Cool on cake rack.
|
