1. line two baking trays with baking waxed proof paper.2. Half fill a saucepan with water, bring to boil and remove from the heat. Meanwhile, put the sugar, egg, egg yolk, vanilla and lemon rind in a large bowl and place over the pan of steaming water. The base of the bowl should be just over the level of the water. Whisk with electric beaters for 5-10 minutes, or until the mixture becomes thick and mousse-like and leaves a trail as it falls from the whisk. Remove the bowl from the pan and continue to whisk for 5 minutes, or until the mixture is cold.3. Sift the flour and fold it into the egg mixture. Use a metal spoon or plastic spatula and fold until just combined. Spoon the mixture into a piping bag fitted with 2 cm ( 3/4inch) plain nozzle and pipe rounded mounds of the mixture about 2 cm (1 inch) in diameter and spaced well apart onto the baking trays. Sprinkle with extra castor sugar. Leave the mixture to dry on the baking trays for 4-5 hours at room temperature. Preheat the oven to slow 150 C(300 F/Gas 2)4. Bake for 20 minutes, or until golden brown and firm to the touch. Transfer the biscuits to a wire rack to cool.
Source:
Contributed By: kangarose on
2003-Mar-30
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