Total Time
40mins
Prep 20 mins
Cook 20 mins

A delicate little treat. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Preheat oven to 350F and line two 8 by 11 cake pans with wax paper.
  2. Beat egg whites until foamy.
  3. Sift sugar, cocoa and cream of tartar together and add to egg whites gradually, beating until egg whites form stiff peaks.
  4. Pour into prepared pans and bake for 20 minutes.
  5. When cool, cut into squares or diamond shapes.
  6. To make the frosting; cut marshmallows into pieces and melt in a double boiler or very briefly in the microwave.
  7. Boil sugar and water until the mixture will spin a thread.
  8. Pour over melted marshmallows; add vanilla and beat until mixture is thick.
  9. Spread on half of meringues, top each with another meringue, spread with more frosting and sprinkle with chopped nuts.

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