6 egg whites
1 lb. powdered sugar
1 teaspoon baking powder
1/2 tsp. oil of anise
or 1 tsp. anise extract
3 1/2 cups all purpose flour
Optional: 2 tablespoons anise seeds, crushed
1 - Beat egg whites until very stiff, carefully fold in sugar gradually,
add oil of anise or extract.
2 - Sift flour and baking powder. Stir into egg mixture until a stiff dough forms.
3 - Divide the dough into thirds. Cover dough and chill for at least 3 hours.
Choose 4a or 4b and proceed: 4a - See molding instructions. 4b - After imprinting balls of dough (1 1/4" dia. for small cookie stamps), place on floured cookie sheet, Allow to air dry 8 hours or more.
5 - Transfer cookies to greased or sprayed cookie sheet. Bake about
12-15 minutes in a slow 300-325 degree oven until firm and dry [should not brown].
Remove from cookie sheets to wire racks.
Hand Carved Cookie Molds
Meringue Springerle Cookie Recipe
Cookie Molds Carved by "America's Cookie Mold Carver" Gene Wilson
HOBI Cookie Molds
MERINGUE SPRINGERLE RECIPE - ORANGE SPRINGERLE RECIPE
This page was last updated: March 5, 2013
Hand Carved Cookie Molds
Meringue Springerle Cookie Recipe
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