4 eggs (the whites only), whipped stiff, with 1 lb. powdered sugar.
Lemon or vanilla flavoring.
1 teaspoonful arrowroot.
When _very_ stiff, heap in the shape of half an egg upon stiff
letter-paper lining the bottom of your baking-pan. Have them half
an inch apart. Do not shut the oven-door closely, but leave a space
through which you can watch them. When they are a light yellow-brown,
take them out and cool quickly. Slip a thin-bladed knife under each;
scoop out the soft inside, and fill with cream whipped as for Charlotte
Russe.
They are very fine. The oven should be very hot.