Lemon meringues

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

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