Lemon Meringues Recipe
Yield: 18 servingsRecipe by luhu.jp
Ingredients:
Dwigans fwds07a,
Meringues,
6 large: Egg whites,
1 tsp: Cream of tartar,
2 cup: Fine sugar, sifted
2 tsp: White vinegar,
1 tsp: Vanilla,
Lemon filling,
6 large: Egg yolks, slightly
Beaten,
1/2 cup: Sugar,
2 tbsp: Flour,
3/4 cup: Water,
Juice and grated rind of,
1 1/2: 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,
1/4 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
Source from luhu.jp
of tartar just until soft peaks form. Gradually beat in the sugar,
1/4 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
Source from luhu.jp
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Desserts