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1
Preheat oven to 400 degrees F.
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2
Line two baking sheets with parchment or wax paper.
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3
Beat the yolks and 1/2 cup sugar on high for 5 minutes until ribbons fall from beater.
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4
Lower speed and beat in vanilla and water.
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5
Increase speed and beat for 30 seconds to thicken.
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6
Sift the flour over this and set aside, without mixing.
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7
In another bowl, beat egg whites until foamy, then add cream of tartar.
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8
Beat until soft peaks form.
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9
Gradually beat in remaining 1/4 cup sugar.
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10
Continue beating until stiff peaks form.
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11
Add 1/3 of the whites to the yolk bowl and fold until all the flour is incorporated.
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12
Gently fold in remaining whites.
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13
Working quickly to avoid deflation, scoop 4 cups into a large pastry bag with a 3/4 tip.
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14
Pipe 3 inch by 1 1/2 inch'fingers' 1/4 inch apart.
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15
They will attach during baking.
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16
Be sure and let the batter fall from the tip, rather than pressing onto the sheet.
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17
If you are making a bottom for a cheesecake, pipe a spiral, ending at about 10 inches in diameter.
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18
Sift the powdered sugar over- the batter will absorb some.
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19
Bake for 8 to 10 minutes until springy to the touch.
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20
Remove to racks and cool slightly.
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21
Remove from parchment with long spatula while still warm.
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22
Or invert disc onto towel-covered rack and reinvert back to plain rack.
