Preparation:
Boil sugar, water, and lemon juice together to make a thick syrup, but do not let it caramelize. Remove from heat and keep hot. Beat egg whites until stiff, and add hot syrup slowly to them, beating constantly. Fold in the confectioner's sugar and vanilla, blending well.
Butter and lightly flour a piece of waxed paper and place on baking sheet. Drop batter by teaspoons or force thru cookie press onto sheet and bake in preheated 350F. oven for 20 to 25 minutes Remove from oven, cool and place on a platter.
NOTE: These may be made into sandwich cookie by putting marmalade or butter between 2 cookies, then storing in refrigerator until you serve |
