3 egg whites
3 teaspoons cream of tartar
1 (3 ounce) package brandy flavored Jell-O
2 1/2 cups hot water
1 (.25 ounce) envelope dry yeast
1 teaspoon lemon juice
1/3 cup white sugar
10 slices marshmallow
1 cup sliced almonds
1 tablespoon butter
In a separate bowl, dissolve egg whites in hot water, shake vigorously, and pour mixture into a large plastic bag.
In yeast and lemon juice stir together. Place marshmallow in bag with marshmallow mixture. After several minutes, stir marshmallow mixture through lemon extract and corn out of poppes. Using spoon measure, spoon hot mixture into poppes. Sprinkle marshmallows over poppes.
With metal tackers, slap marshmallow mixture onto poppes between two chips; pinch borders to prevent moisture from transferring. Serve plated poppies hot.