Meringue Phantom Cookies

Ingredients

  • 1 teaspoon(s) finely grated lemon zest
  • 0.125 teaspoon(s) cream of tartar
  • 0.25 teaspoon(s) ground ginger
  • 3 large egg whites
  • 0.25 cup(s) dried currants
  • 1 teaspoon(s) pure vanilla extract
  • 0.75 cup(s) superfine sugar
  • + 2 more ingredients
    • 0.25 teaspoon(s) almond extract
    • 2 teaspoon(s) cornstarch

1. Preheat the oven to 200° and position 2 racks in the middle. Line 2 large baking sheets with parchment paper. 2. In a large bowl, beat the egg whites at medium speed until frothy. Add the cream of tartar and beat at medium-high speed until very soft peaks form. Add the superfine sugar, 1 table...

View full recipe at Food & Wine

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