Lemon meringues
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Dwigans fwds07a | ||
| Meringues | ||
| 6 | larges | Egg whites |
| 1 | teaspoon | Cream of tartar |
| 2 | cups | Fine sugar -- sifted |
| 2 | teaspoons | White vinegar |
| 1 | teaspoon | Vanilla |
| Lemon filling | ||
| 6 | larges | Egg yolks -- slightly |
| Beaten | ||
| ½ | cup | Sugar |
| 2 | tablespoons | Flour |
| ¾ | cup | Water |
| Juice and grated rind of | ||
| 1½ | Lemons | |
Directions
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