Ingredients Jump to Instructions ↓

  1. 1/2 cup cake flour, sifted

  2. 3/4 cup bakers' sugar, divided

  3. 3/4 cup fresh egg whites (about 5)

  4. 1/2 tsp cream of tartar

  5. 1/8 tsp salt

  6. 1/2 tsp vanilla extract

  7. Zest of 1 large lemon

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees.

  2. Lightly coat a 12-cup muffin pan with cooking spray or line with paper cups.

  3. In a small bowl, sift cake flour with ¼ cup of bakers’ sugar.

  4. In a large bowl, beat egg whites with an electric mixer on medium speed until foamy. Add cream of tartar and salt.

  5. Continue to beat egg whites while gradually adding the remaining ½ cup sugar until the soft peak stage. Beat in vanilla and lemon zest.

  6. With a spatula, gradually fold in sifted flour and sugar mixture to egg whites.

  7. Spoon into muffin pan. Bake for 15-18 minutes, until lightly golden on top and they spring back when touched.

  8. Serve with fresh berries and a drizzle of chocolate sauce, or make a lemon glaze with powdered sugar and lemon juice.

  9. Per cake: Calories 78, Calories from Fat 0, Total Fat 0g, cholesterol 0mg, Sodium 50mg, Carbohydrate 17.3g, Fiber 0.1g, Protein 2.1g


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