6 pasteurized eggs, separated
1/2 to 1 cup superfine powdered sugar
1 ounce light rum per drink, optional
1 ounce brandy per drink, optional
1 teaspoon vanilla extract
Boiling hot water
To prepare batter: Beat 6 egg whites, slowly adding approximately 1/2 cup superfine powdered sugar. Egg whites should come to peaks. Beat 6 egg yolks thoroughly. Then combine both, adding remaining superfine powdered sugar as needed to stiffen.
To serve: Use hot mug or warmed stem glass. Using 1 tablespoon or 2 ounce ladle of batter, pour in brandy and rum or vanilla extract, and then fill mug or glass with hot water. Batter will rise to top. Sprinkle with a little nutmeg.
Yield: 8-10 servings
Source: Fifi Berry
Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. Comments that violate these standards, or our privacy statement or visitor's agreement, are subject to being removed and commenters are subject to being banned. To post comments, you must be a registered user on toledoblade.com. To find out more, please visit the FAQ.