Blarney Stones

Directions

1. 1
   Beat 1 cup egg whites and cream of tartar on high speed of mixer until whites form very stiff peaks,
2. 2
   about 3 minutes; do not underbeat. Beat the 6 egg yolks 3 minutes.
3. 3
   Add water, extract and sifted dry ingredients (sugar, flour
4. 4
   and salt) in small amounts.
5. 5
   Mix well.
6. 6
   Fold into bowl of
7. 7
   egg whites;
8. 8
   mix carefully. Pour into a long angel food pan.
9. 9
   Bake at 325° for 55 minutes.
10. 10
    Turn upside down to cool.
11. 11
    Remove
12. 12
    from pan.
13. 13
    Cut into 24 squares.
14. 14
    Ice on all four sides with
15. 15
    soft icing made of butter, extra egg yolks, cream and powdered sugar. Roll in chopped ground salted peanuts.