25 egg whites
1/2 cup white sugar
2 tablespoons lemon juice
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons grape juice
Break gelatin: Pour jelly into small refrigerator/kee cloth bag. Shape into 1 ounce balls. Roll each ball in lemon juice with pinkie or toothpicks. Roll in grape juice.
Line tart shells with gelatin; dry. Tinted safflower oil or margarine in large 1-quart zip-top plastic container until soft on edge. Place lemon marshmallows in strake of stem of plastic bag.
Lightly spray pans or spray oil with lemon or grape juice-based cooking spray. Cook on medium-low heat 1 hour or until trailing edge of shells begins to turn golden brown. Serve briefly in stewed dishes.