12 eggs
1/2 cup white sugar
1 tablespoon prepared horseradish
1 tablespoon prepared Dijon mustard
1 (10 fluid ounce) can or bottle beer
1 1/2 fluid ounces white wine
1 cup water
1 tablespoon bourbon
1 cup brine solution
4 tablespoons vanilla extract
1/4 cup orange juice
1/2 cup white sugar for garnish
Beat egg whites until foamy. Add 1 cup sugar. Beat again using electric mixer or with electric whisk, scraping bowl often. Start with flour, in small portions at high speed. Beat in 1/2 cup sugar, 1 tablespoon sugar and 1 tablespoon lemon juice.
If using electric mixer, each portion of egg white must be spread 2 to 3 inches apart. Place whipped cream into bowl; beat until stiff. Pour into egg whites, continuing to whip until stiff.
While filling is filling is filling dries same for garnish. Pour over filling and refrigerate for 1 hour.