Page:The candy cook book (IA cu31924090146717).pdf/208
- Whites 2 eggs
- ½ cup fine granulated sugar
- ½ teaspoon vanilla
- Few grains salt
- ½ cup cocoanut shredded
Beat whites of eggs until very stiff, add slowly vanilla and one fourth cup sugar, continuing the beating. Fold in remaining sugar, salt, and cocoanut. Shape with spoon or with pastry bag and tube on tin sheet covered with paper, and bake thirty minutes in slow oven.
- ¾ cup almonds
- 2 tablespoons water
- ¼ cup sugar
- Whites 2 eggs
- ⅔ cup powdered sugar
- ¼ teaspoon vanilla
- ⅛ teaspoon salt
Blanch almonds, finely shred three eighths cup, and dry slowly in the oven. Put water and sugar in small omelet pan, stir until it boils, add remaining almonds, and cook until the syrup is golden brown. Turn into a pan, cool, and force through meat grinder.
Beat whites of eggs until stiff, add powdered sugar slowly, continuing the beating, then fold in both shredded and ground almonds, vanilla, and salt. Shape in cones on a tin sheet covered with paper. Sift sugar over them, and bake in slow oven twenty-five minutes.