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date meringues
Date Meringues (using egg whites, powdered sugar, almonds and bitter almond extract)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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3 egg whites, stiffly beaten
1 1/8 cups powdered sugar
1/2 cup dates, pitted and chopped fine
1/2 cup almonds, blanched and chopped fine
4 drops bitter almond extract


Add sugar gradually to the egg whites, then add dates and almonds.

Rub almond extract onto heavy brown greased paper; drop spoonfuls of the meringue onto the paper, shaping as desired.

Bake in a slow oven (250 degrees) about 45 minutes.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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