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00:REM:Paul Winnewisser's FONT Fondant

by Susan Sackett

10: 2 cups confectioners sugar
20: 3 egg whites, beaten stiff, not dry
30: 1 teaspoon vanilla
40: 1 cup walnut halves


50: READ: Sift sugar into large bowl
55: READ: Add stiffly beaten egg white and vanilla
60: READ: Mix till stiff

70: REM: If necessary add more sugar

80: READ: Form sugar mixture into round balls.
85: READ: Set on cookie sheet covered with waxed paper and sprinkled with confectioners sugar.
90: READ: Put one walnut half on each side of the ball.

95: REM: Cover with waxed paper; store in refrigerator.



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