Make about 46 cakes.
This recipe is adapted from "The Carolina
Housewife" by Sarah Rutledge (1847).
6 egg whites
1 1/4 cups granulated sugar
1 tablespoon rose water (see note)
About 1/2 cup fruit jam
Preheat oven to 225 degrees F. Line a baking
sheet with parchment paper.
Beat the egg whites to a stiff froth, 2
minutes, then very slowly add the sugar
and rose water, beating hard until soft
peaks form with a glossy sheen, 3 to 5 minutes.
Fill a piping bag fitted with a large star
tip with the sugar mixture and carefully
pipe 11/2-inch circles on the baking sheet,
spacing them 1 inch apart.
Bake until lightly browned, 35 minutes,
then turn the oven off and let the cakes
sit for 45 minutes. Remove the baking sheet
from the oven and carefully remove the cakes
from the parchment paper.
Spread the flat side of 1 cake with about
1/2 teaspoon of the jam, then press the
flat side of another cake against it, making
a ball-shaped morsel. Repeat with the remaining
cakes and jam.
NOTE: Rose water is sold at Indian markets
and some specialty markets.
Calories per cake: 33; Protein: 1 gram;
Total fat: 0; Cholesterol: 0; Sodium: 10
mg; Carbohydrate: 8 grams; Dietary fiber: