12 egg yolks (room temperature)
3 c. powdered sugar
1 tbsp. vanilla
1 tsp. nutmeg
12 egg whites
3 c. powdered sugar

Whip the egg yolks until lemon colored and stiff. Add 3 cups powdered sugar and blend well. Add the vanilla and nutmeg. Set aside.

In another large mixing bowl, whip the egg whites until stiff. Add 3 cups powdered sugar and whip until stiff. Blend egg yolks and whites together. Store in the refrigerator. Batter will hold at room temperature up to 4 hours.