Yield: 24 Servings
4 Egg whites, at room temp.
1 tbsp Lemon juice
1/8 tsp Salt
2 tbsp Filberts or pecans, chopped
2 tbsp Non-fat dry milk powder
1 tbsp Almond flavored liqueur
1 tbsp Honey
In small mixer bowl, beat egg whites, lemon juice and salt at
low speed until foamy.
Gradually increase speed and beat to high peak stage.
Add other ingredients, continue beating at high speed, scraping
edges of bowl, until mixture stands in stiff peaks.
Use pastry bag with plain tip to squeeze 1x4" strips on cookie
sheet lined with brown paper.
Bake at 200 for 1 hour.
Turn off heat but DO NOT OPEN OVEN DOOR.
Let cookies dry at least 2 hours or overnight.
Carefully remove with spatula; store in air-tight container.
10 calories per cookie.
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