Yield: 18 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| \N \N | Meringues |
| 6 larges | Egg whites |
| 1 teaspoon | Cream of tartar |
| 2 cups | Fine sugar -- sifted |
| 2 teaspoons | White vinegar |
| 1 teaspoon | Vanilla |
| \N \N | Lemon filling |
| 6 larges | Egg yolks -- slightly |
| \N \N | Beaten |
| ½ cup | Sugar |
| 2 tablespoons | Flour |
| ¾ cup | Water |
| \N \N | Juice and grated rind of |
| 1½ \N | Lemons |
Meringues: At High speed on the mixer, beat the egg whites with cream of tartar just until soft peaks form. Gradually beat in the sugar, ¼ c at a time, beating well after each addition. Beat in the vanilla and vinegar. Continue beating 12 minutes longer Grease 2 cookie sheets,, and with an ice cream scoop or a large spoon, mount the meringue on the cookie sheets, keeping each ball smooth.
Make a deep pocket in the center of eachby twiring the back of a teaspoon around. bake for 1 hour. Turn the oven off Lemon filling: To the slightly beaten yolks add the flour, water, sugar and lemn. Cook them in the top of a double boiler over hot water, stirring constantly, until thick. Cool.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman