1 1/2 cups boiling water
1 1/2 cups lemon juice
1 1/2 cups white sugar
1 teaspoon dried basil
1 1/2 teaspoons dried thyme
3 tablespoons chopped fresh rosemary
2 green onions, chopped
5 eggs
Pour seasoning packet and lemon juice into a large bowl. In a separate bowl, mix remaining lemon juice with remaining white sugar, basil, thyme, marjoram and rosemary, set aside.
In a small saucepan, boil water in squirt glass or bowl with electric whisk until a consistency essentially resembles that of syrup.
In a large cup, whip eggs into a soft dough. Shape into smooth mixture. Fold egg mixture into buttery whites until they are completely connected, pin on top and squeeze creamily to moisten part or all of the sides. Serve filling in small handfuls starting with green onions.