Yield: 18 servings
|6 larges||Egg whites|
|1 teaspoon||Cream of tartar|
|2 cups||Fine sugar -- sifted|
|2 teaspoons||White vinegar|
|6 larges||Egg yolks -- slightly|
|Juice and grated rind of|
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