Marguerites - cooking recipe

Ingredients

1 large egg white
1/4 c. sugar
salt
1/4 c. coarsely ground nut meats
18 saltines
1 tsp. vanilla

Preparation

Beat egg white with
dash of salt until bent over peaks form when beater is slowly withdrawn.
Beat in sugar thoroughly one tablespoon at a
time;
add
vanilla.
Mixture
will be thick and glossy.
Fold
in
nuts.
Drop a heaping teaspoonful of the meringue in a mound
in the center of each cracker.
Do not spread!
Bake on
ungreased
cookie
sheet\tin slow (325\u00b0) oven 15 minutes or until
lightly
browned.
Allow to cool and recrisp before serving.
Good
10
minutes\tor
several
hours after baking.
Meringue will be soft or chewy, not crisp.