Passover Puffs

1/2 cup shortening, vegetable oil or butter
1 cup water
1 cup matzo cake flour
1 cup matzo meal
2 tablespoons granulated sugar (optional)
6 eggs, separated
1 tablespoon lemon juice
1 teaspoon salt

Bring shortening and water to boil in a deep saucepan. Remove from heat and stir in matzo cake flour and matzo meal, with sugar added if desired. Stir until smooth.

Beat egg yolks until creamy and stir in matzo mixture until blended. Add lemon juice. Beat egg white, with salt, until stiff but not dry, and fold into the mixture, which should now be cool. Drop batter from teaspoon or tablespoon about 2 inches apart on a lightly greased cookie sheet and bake at 350 degrees F for 15 minutes or until lightly browned and puffed. The puffs should double in diameter and be hollow like cream puffs but not quite as light. Let cool before filling through a slit in top or side.

Filling may be preserves, stewed dried fruits or whipped cream to which sugar has been added to taste. Chopped nuts may be added to any of the mentioned fillings in any quantity.

Yields 24 large or 48 small puffs.