Meringue Fingers
- Source
- Recipe Keeper (handwritten, p. 138)
- Serves
- 4 dozen
- Cook
- 200°F, 1 hour
Ingredients
- Egg whites
- Sugar
- Chocolate (for dipping)
Steps
- Beat the egg whites with sugar to a stiff meringue.
- Pipe or shape into finger-length strips on a lined baking sheet.
- Bake low and slow at 200°F for about 1 hour, until dry and crisp.
- Cool completely, then dip in melted chocolate.
- Let the chocolate set before serving.
Notes
- The card’s ingredient quantities were not fully legible for the meringue base — recorded generically as egg whites and sugar; worth confirming exact amounts against the physical card.
- One word describing where the fingers cool/set was hard to make out — read as “foil,” but this should be double-checked against the original.
