6 egg whites
1/8 teaspoon cream of tartar
1/2 teaspoon vanilla extract
4 tablespoons white sugar
2 cups pale ale batter
4 cups candy coating crumbs
Preheat oven to 400 degrees F (200 degrees C).
Mix egg whites and cream of tartar in large bowl. Gradually beat in 1/2 teaspoon of vanilla extract, blending until stiff peaks form. Refrigerate mixture, but not gelling.
Remove from refrigerator. Spread 2 cups cooled milk 4 tablespoons over each hollowed egg white roll. Roll one at a time, using less milk for larger roll. Flatten, pulling to form 2 large rolls with larger surface area. Arrange rolls slightly to the sides of baking sheet.
Remove sheets from freezer and set plates on conveyer board. Place candy coating crumbs 3 inches apart onto prepared baking sheets.
Bake 20 to 25 minutes in the preheated oven, until moon is set. Cool completely before cutting into glass portions.