Brandied Fruit Balls
2 1/2 cups vanilla wafer crumbs
1 can condensed milk, sweetened
1 package mince meat — crumbled
1 cup nuts — chopped
1/3 cup Candied cherries — chopped
2 tablespoons cocoa
1/4 teaspoon brandy flavoring
confectioner’s sugar — sprinkle
In large bowl, stir together all ingredients except confectioners sugar until well blended.
Using about 1 teaspoon mixture, roll in balls; coat with confectioners sugar.
Place on wax paper-lined baking sheets; refrigerate 2 hours or until firm.
Store in refrigerator.
Almond Meringue
6 Egg whites,at room temp.
2 1/2 T Sugar
2 1/2 c Sugar,powdered, sifted,
— plus more as needed
3/4 c Almonds,ground, blanched
Preheat the oven to 325 F. Cut out three 10-inch parchment paper circles and one 10-inch cardboard circle. Set the parchment circles on baking sheets.
Beat egg whites to soft peaks and gradually add 2 1/2 tablespoons of sugar and continue beating until stiff. Combine 2 1/2 cups of powdered sugar and ground almonds; fold into egg whites.
This mixture can now be used to form layers, or designs or whatever your choose. Simply spoon mixture into a pastry bag fitted with the tip of your choice, and pipe your designs onto parchment paper covered baking sheets.
Dust lightly with powdered sugar (optional.) Then bake the your meringue until crisp and very lightly golden (for designs about a half inch thick, it takes 25 to 30 minutes.)
Cool on the finished baked meringue on racks.