Categories: dessert, lemon

Ingredients

• 1 cup superfine sugar, divided use
• 1/2 cup plus 3 tbls cake flour
• 3/4 cup egg whites
• 1/2 tsp salt
• 3/4 tsp cream of tartar
• 1/2 tsp vanilla
• 1 tsp lemon zest, grated
• 2 tbl lemon juice, fresh
• 3/4 cup confectioners' sugar
• additional grated lemon zest for garnish, if desired

Directions

1. Preheat oven to 375 degrees. Sift1/4cup sugar and flour together two times; set aside.

2. Place egg whites, salt and cream of tartar in mixing bowl. Beat with mixer on high speed until egg whites form medium peaks. Sprinkle remaining3/4cup sugar over egg whites and beat until thick and shiny. Add vanilla and lemon zest and beat just until blended.

3. Sprinkle flour mixture over egg whites in 3 batches and fold in gently with rubber spatula. Spoon batter into ungreased mini muffin tins. Fill the cups almost full. Bake 12 to 15 minutes or until cakes are golden brown.

4. Allow to cool in the muffin pans, then gently use a butter knife to remove to a wire rack placed over a cookie sheet.

5. Whisk together lemon juice and powdered sugar until blended. Lightly dip tops of angel cakes in glaze then place on wire rack, glaze side up. Sprinkle lightly with additional lemon zest, if desired.

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