Angels Divinity A La Mae Recipe
Ingredients
| Sugar | 2 1/2 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
| Egg whites | 2 | |
| Salt | 1/4 Teaspoon | |
| Vanilla | 2 Teaspoon | |
| 1 cup walnuts, coarsely chopped | ||
| Cherries | 12 , candied | |
Directions
In saucepan combine sugar and corn syrup with water.
Cook over low heat, stirring until sugar is dissolved.
Cover and cook 1 minute or until crystals on side of pan melt.
Uncover and cook to 238°, without stirring, or until a small amount forms a soft ball in cold water.
Beat egg whites with salt until stiff.
Beating constantly at top speed, pour 1/2 of hot syrup slowly over egg whites.
Cook remainder of syrup to 256° or until it forms a hard ball when dropped in cold water.
Pour hot syrup into meringue mixture, beating constantly with wooden spoon.
Beat in walnuts and vanilla.
Beat until mixture is stiff.
Pour into a lightly greased 11 x 7 x 1 1/4-inch baking pan.
Let stand until firm.
Cut in pieces, and top with cherry halves.
Cook over low heat, stirring until sugar is dissolved.
Cover and cook 1 minute or until crystals on side of pan melt.
Uncover and cook to 238°, without stirring, or until a small amount forms a soft ball in cold water.
Beat egg whites with salt until stiff.
Beating constantly at top speed, pour 1/2 of hot syrup slowly over egg whites.
Cook remainder of syrup to 256° or until it forms a hard ball when dropped in cold water.
Pour hot syrup into meringue mixture, beating constantly with wooden spoon.
Beat in walnuts and vanilla.
Beat until mixture is stiff.
Pour into a lightly greased 11 x 7 x 1 1/4-inch baking pan.
Let stand until firm.
Cut in pieces, and top with cherry halves.
Chef
