Meringue Phantom Cookies

By patticakes

Ingredients

• 3 large egg whites, at room temperature
• 1/8 ts cream of tartar
• 3/4 cup superfine sugar
• 1 teaspoon finely grated lemon zest
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 teaspoons cornstarch
• 1/4 teaspoon ground ginger
• 1/4 cup dried currents

Details

Servings 24

Preparation

Step 1

Preheat oven to 200 and position 2 racks in the middle.
Line 2 large baking sheets with parchment.
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 sugar, 1 tablespoon at a time, beating for 10 seconds between additions. Add the lemon zest and the vanilla and almond extracts and beat until the meringe is stiff and glossy, about 1 minute longer. Sift the cornstarch and ginger over the meringue and fold in with a large spatula.
Spoon the meringue onto the baking sheets in walnut size mounds, lifting the spoon each time to form little peaks.
Place 2 currants in each for eyes. Bake for 45 minutes. Turn the oven off and let them stand in the oven until completely cool, at least 3 hours or overnight.