| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Passover, Desserts, Frozen | 8 | Servings |
INGREDIENTS
| 8 | Eggs, separated | |
| 1 | c | Sugar |
| 1/2 | Lemon, juiced | |
| ds | Salt | |
| Vanilla sugar | ||
| Instant coffee or cocoa |
INSTRUCTIONS
Beat egg whites. Add to whites the lemon juice and salt. Add sugar gradually. Make a thick snow with whites. Beat up yolks until frothy. Stir yolks into the thick whites; add vanilla sugar to taste-1 or 2 packages. Remove 1/4 of the mixture to a smaller bowl; mix with the coffee or cocoa. Put half of plain white mixture into freezer container, then the flavored mixture, then the rest of the white mixture. Freeze until firm. Personal Note: I hesitated including this because of the raw eggs. I have always used raw eggs and have not had any trouble. I leave the choice up to you. Source: Torah Prep High School for Girls Passover booklet. Posted to JEWISH-FOOD digest V97 #122 by Tzimmi@aol.com on Apr 16, 1997
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