|Sugar||1 Cup (16 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Ground brazil nuts||1 1⁄2 Cup (24 tbs)|
|Maraschino cherries||1⁄4 Cup (4 tbs)|
Beat egg whites until stiff but not dry.
Add salt and gradually beat in sugar and lemon juice.
Continue beating until very stiff.
Measure 1/3 cup and reserve.
Fold nuts into remainder.
Drop by tablespoons onto brown-paper-covered cookie sheets.
Top each with small amount of reserved meringue and a bit of cherry.
Bake in preheated slow oven (275°F.) for about 35 minutes.
Remove cookies to rack while warm.