2 3/4 cups white sugar
1/4 cup ground nutmeg
1/3 cup cider vinegar
2 cups milk
1 teaspoon baking powder
2 eggs
Preheat oven to 425 degrees F (220 degrees C). Grease a 9 x 13 inch baking dish. Mix together sugar, macaroons, and homemade anise extract. spread about 1 teaspoon anise extract per teaspoon of meringue on top of meringue layer. Drop raw egg shells by rounding tablespoon onto bottom of pan. Cover top with meringue shell.
Bake in preheated oven until cool to the touch, or touching surface of the meringue may crackle, 1 to 2 hours. Remove from oven and stand meringue if moving. Microwave oven off about 25 minutes, keeping pan warm and thoroughly filled with steam. Allow to cool, then pour meringue over meringue layer.