Cherry Puffs
- 2 cups sugar
- 1 cup corn syrup
- 2 egg whites, ;
- 1/3 cup water
- Rose color paste
- 1/4 cup candied cherries, cut in small pieces
- 1/2 tsp vanilla or 1 tsp maraschino
Put sugar, corn syrup and water in a saucepan. Stir constantly until dissolved. Bring to a boil. Wipe off sugar adhering to the sides of the saucepan with a butter brush dipped in cold water. Cook syrup to 252°F or until it forms a hard ball in cold water. With a spoon, stir candy slightly until it just begins to look cloudy. Slowly, while beating constantly, pour half of the syrup on the lightly beaten egg whites and then immediately pour the egg mixture into the remaining syrup and beat. Add rose color paste to make a delicate pink. Add cherries and flavoring. Continue beating until mixture is stiff enough to hold its shape. Push from the spoon with a fork onto wax paper in little mounds and leave until firm.
Submitted by Jul 19, 2009
15 min
30 min
45 min