| 1. |
Preheat oven to 350 °F (175 °C) and line baking tray with parchment paper. |
| 2. |
Whisk together lemon pudding, condensed milk, 1 1/2 cups warm water and lime juice. Put in fridge. |
| 3. |
In a large mixing bowl add remaining warm water and powdered egg whites, break up lightly with a fork and let sit 2 minutes. |
| 4. |
Mix with beaters on medium speed until egg white powder is dissolved. Add vanilla extract and cream of tartar. |
| 5. |
At high speed add powdered sugar until soft peaks form. |
| 6. |
Use pastry bag or spoon meringue about 2-2 1/2" size cookies onto baking tray. Bake for 12-15 minutes. |
| 7. |
Remove from oven and cool 5 minutes. Sandwich 1 tablespoon of filling between 2 cookies. |
| 8. |
Note: can be made ahead of time by keeping filling and meringue cookies separate until ready to eat. |
