Graham Cracker Marguerites
|Sugar||1 1⁄2 Cup (24 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Egg whites||2 , well beaten|
|Shredded coconut||2 Tablespoon|
|Chopped pecans||1 Cup (16 tbs)|
Boil sugar and water together to the soft bali stage (236Â° 238Â° F.).
Add the marshmallows which have been cut into pieces and stir until dissolved.
Pour over the well beaten egg whites and beat until stiff enough to hold its shape.
Add the vanilla, coconut, salt and pecans.
Spread on graham crackers and bake in a moderate oven (350Â°F.) for about 15 minutes or until light brown.
Use ginger cookies and add chopped raisins, citron and orange peel to the meringue.
Use sifted brown sugar instead of granulated sugar.
Top with maraschino cherry.