Andre's Special


8 egg whites
3/4 TSP Cream of Tartar or use a copper bowl
Filling 8 TBL Sugar
4 egg yolks  
4 TBL Irish Mist, Triple Sec, Grand Marnier, ... your choice of 1
Beat the whites with cream of tartar with electric mixer until frothy, then add sugar gradually.
Beat 5 minutes or until stiff, do not under beat.
Filling- Beat the sugar and yolks for 2 or 3 minutes or until lightens, add flavor of choice. 
Make a hollow in the center of the meringue and gently add filling.  Be careful not to
break the stiff whites, fold in the filling until it is yellow and white lumpy, not smooth.
Cover a long pan with butter, lightly coat with sugar.
Gently spoon the mix onto the center of the pan, never flatten at all, it's meringue and
should puff up, but only if it stays fluffy. Do not shape, leave as it falls into the pan.
Put into a 400F oven for 5 minutes, plan for the rise, so not on a top shelf.
Leave on pan,  for show you can cover with 151 rum and light just before serving.

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