Meringues à la Belle

Preparation info
  • Makes about

    3 dozen

    • Difficulty


Appears in
Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Crackers add crunch, good salty taste


  • 3 egg whites
  • ¾ c. sugar
  • ½ tsp. baking powder


  • Beat egg whites until frothy. Gradually add sugar, beating until meringue stands in soft peaks; scrape bottom and sides of bowl occasionally with rubber spatula. Blend in baking powder and vanilla. Fold in crackers and nuts.
  • Drop mixture by rounded teaspoonfuls 1" apart onto two lightly greased baking sheets. Bake one sheet at a time in slow oven (300°) about 20