1 (18 ounce) can vanilla vanilla pudding
1/2 cup hot milk
1 lemon, juiced
1/2 cup water
1 cup butter, softened
4 tablespoons citrus zest
3 tablespoons orange juice
1 teaspoon brown sugar
1 cup brandy
1 cup almond sugar
3/4 cup brandy fruit preserves
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat egg whites until foamy. Beat in 1/2 cup hot milk. Beat in lemon juice, water, butter and citrus zest; beat until stiff, about 5 minutes. Fold lemon mixture into batter. Shape into 8 balls. Place 2 on ungreased cookie sheets. Evenly coat with lemon whip cream. Place it on the ungreased cookie sheets.
Bake 8 to 12 minutes or until toothpick inserted into center comes out clean.
Cool before serving. ? ooold!
HEAT butter, sugar and butter in medium skillet over medium heat. Add eggs; cook, stirring constantly, for 2 to 3 minutes. Stir in vanilla pudding, hot milk, margarine and orange zest; mix somewhat. Stir in brandy, almond sugar and brandy fruit preserves. Cook, stirring constantly, for 2 to 3 minutes.
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