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1
Line two baking sheets with waxed paper.
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2
Bring water to a boil in the bottom of a double boiler and remove from heat.
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3
Put the sugar, egg, egg yolk, vanilla and lemon rind in the top of the double boiler and place it over the water, making sure the bottom of the insert does not touch the water.
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4
Beat with an electric mixer for 5-10 minutes, or until the mixture becomes thick and mousse-like and leaves a trail as it falls from the beaters.
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5
Remove the insert from the water and continue to beat for 5 minutes, or until the mixture is cold.
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6
Sift the flour and fold it into the egg mixture.
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7
Use a metal spoon or plastic spatula and fold until the flour is only just combined.
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8
Spoon the mixture into a pastry bag fitted with a 3/4 -inch plain nozzle and pipe rounded mounds of the mixture about 1-inch in diameter and spaced well apart onto the baking sheets.
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9
Sprinkle with the extra sugar.
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10
Leave the mixture to dry on the baking sheets for 4-5 hours at room temperature, Preheat oven to 300F.
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11
Bake for 20 minutes, or until golden brown and firm to the touch, Transfer the cookies to a wire rack to cool.
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12
Chef's Tip: For a variation, you could sandwich two cookies together with a little jam - m-m-m-m-m-m-m-m good!
