Beat egg whites until stiff, not dry. Gradually beat in sugar, salt, lemon juice & almond extract. Continue beating until very stiff. Remove 1/3 c of the meringue, reserve. Fold in Brazil nuts & coconut into remaining meringue. Drop by tbsp on baking sheet covered with brown paper. Top with small amount of saved meringue. Decorate with small pieces of maraschino cherries. Bake ill slow over (275 degrees) about 35 minutes. (Use red & green for holly & berries @ Christmas time).
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