[ken5050]

More thanks....these sound yummy... Two questions, If I may:

1.I usually do meringue cookies on parchment paper..any reason why I can't butter the parchment paper?

2. I've never blanched slivered almonds...what's your technique to keep them from clumping up?

Thanks

[sockmonkey]

1.I usually do meringue cookies on parchment paper..any reason why I can't butter the parchment paper?

That recipe is old, so is before you could easily buy parchment paper at the grocery store. You can butter parchment, even though it's purpose is to absorb grease, and keep stuff from sticking and burning.

2. I've never blanched slivered almonds...what's your technique to keep them from clumping up?

My technique is to buy a bag of slivered (not sliced) blanched almonds at the grocery store.. I use Fisher brand.

[sockmonkey]

I am looking for a divinity recipe from, IIRC, the Junior League of Dallas from the 90’s. It had red and green cherries, and a whole can of mixed nuts in it, and was sinfully delicious. I don’t remember how many egg whites it used.

I know the recipe card is in a drawer somewhere around here. I just don’t remember which drawer I stuck it in.
I will probably find it in July.