Meringue Phantom Cookies

1. 1

   Preheat the oven to 200 and position 2 racks in the middle.

2. 2

   Line 2 large baking sheets with parchment paper.

3. 3

   In a large bowl, beat the egg whites at medium speed until frothy.

4. 4

   Add the cream of tartar and beat at medium-high speed until very soft peaks form.

5. 5

   Add the superfine sugar, 1 tablespoon at a time, beating for 10 seconds between additions.

6. 6

   Add the lemon zest and the vanilla and almond extracts and beat until the meringue is stiff and glossy, about 1 minute longer.

7. 7

   Sift the cornstarch and ginger over the meringue and fold in with a large spatula.

8. 8

   Spoon the meringue onto the prepared baking sheets in walnut-size mounds, lifting the spoon each time to form little peaks.

9. 9

   Place 2 currants in each for eyes.

10. 10

    Bake the meringues for 45 minutes.

11. 11

    Turn the oven off and let them stand in the oven until completely cool, at least 3 hours or overnight.

12. 12

    Gently lift each meringue off the paper and transfer to a plate to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.