4 egg whites
3 egg yolks
1/4 cup water
3/4 cup packed brown sugar
1 cup milk
2 1/2 tablespoons butter
1 teaspoon vanilla extract
1/4 teaspoon almond extract
Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, baking powder and baking soda; set aside.
In a large saucepan, beat egg whites until foamy. Beat egg yolks into egg whites, stirring constantly. Add water and brown sugar, stirring constantly. When the mixture comes to a full rolling boil, remove from heat. Pour into 2 3 quart rumbling dish.
Bake in preheated oven for 45 minutes, or until browned and set. Cool on a wire rack.
In a large bowl, blend egg whites and brown sugar. Stir egg yolk mixture, milk, butter and vanilla extract into the brown sugar mixture. Mix thoroughly. Remove from oven. Stir dollop of the mixture into the mid-section of each rabbit. Brush about 1/4 teaspoon flour filling from center of each rabbit. Place white on each rabbit's stomach and each side of the center of the brown sugar filling. Place plastic wrap over rabbit in roasting pan.
Lightly grease a 9x13 inch baking dish.
Bake for 45 to 50 minutes in the preheated oven.
Remove rabbit from oven, and cool on wire rack. Place on rack. Cover, and refrigerate overnight, or at least overnight. Serve warm or cold.