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6 egg whites
1 c. sugar
1 1/2 c. almonds or cashew nuts, finely chopped
1 tsp. vanilla

Preheat oven to 350 degrees. Grease four 9 x 14-inch cookie sheets, or line with waxed paper. Set aside. Beat egg whites until foamy and stiff. Add sugar gradually until egg whites form stiff peaks. Fold in nuts and vanilla.

Pour mixture in cookie sheets, spreading thinly. Bake for 30 minutes or until golden brown. Remove from cookie sheets. Cool and set aside.


1 c. sugar
1/4 c. corn syrup
1/4 c. water
6 egg yolks
1/2 lb. butter
3/4 c. finely chopped cashew nuts

Combine sugar, corn syrup, and water in a saucepan. Bring to a boil until it forms a soft ball when a drop is placed in water. Remove from heat and cool.

Beat egg yolks until smooth and lemon colored. Gradually add syrup and blend well.

Cream butter and add egg mixture, beating until smooth in consistency.

Spread butter mixture on top of each meringue layer and lay them on top of each other like a sandwich. Cover the sides with the rest of the butter mixture. Sprinkle with chopped nuts. Chill before serving.

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