Rating: 4 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

The egg whites in this recipe make for a stronger mixture that will hold together better.

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Servings:
20
Yield:
2 large or 10 small eggs
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (93 degrees C). Dust egg molds with cornstarch.

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  • Place sugar in a large bowl, stir to get rid of lumps. Make a well in the center and pour in egg whites. Mix and knead with hands 5 minutes, until well blended.

  • Press firmly into mold with the heel of your hand. Scrape off excess sugar with the straight edge of a knife. Unmold at once and place on baking sheets.

  • Bake in preheated oven 20 minutes, until hard.

Nutrition Facts

444 calories; protein 0.4g; carbohydrates 114.2g; sodium 5.6mg. Full Nutrition
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