Cherry Chews - BYU

　
Combine and whip to a soft peak:
• 1 ½ cups egg whites (I used the whites from 13 large eggs)
• 1 ½ teaspoons salt
• 3 cups granulated sugar
• 1 teaspoon vanilla
Fold into the above taking care not to overmix:
• 2 ¾ cups cake flour (all purpose flour can be substituted)
Melt together in a microwave and fold into the above again taking care not to overmix:
• 2/3 cup margarine or butter
• 1 cup Crisco or other high quality shortening
(Note: margarine and shortening need to just barely be melted. Don’t get it hot)
Finally fold into the above:
• 1/3 cup cherry Fruit-o (this comes from BAKEMARK Baking Supply Corporation – Orson Gygi usually carries this product or can obtain it –if you can’t obtain any cherry fruito, you can substitute 1/3 cup drained and pureed maraschino cherries with a teaspoon or two of cherry extract added to the puree.)
• 2 cups walnut pieces
• 2 cups red glace cherries (these are the ones used in fruit cakes; I have used drained maraschino halves as an alternate and they work just as well)
Note: a couple of drips red food coloring may be added as an option to make it a richer pink color. If the cherry Fruit-o is used, it already has enough coloring and you won't need to add any more coloring.
Spray around the edges and bottom of a half sheet pan with baking release spray and spread the mixture evenly in the pan.
Bake in a 350 degree pre-heated oven for about 20-25 minutes. The Cherry Chew is done when the middle has risen and just collapses and the top a golden brown.
When it has cooled, cut into bars and serve.