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1 tablespoon freshly grated lemon zest
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4 large egg whites, at room temperature (see Tips)
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1/4 teaspoon cream of tartar
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1 cup superfine sugar (see Note)
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2 teaspoons confectioners’ sugar
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Tips: To bring an egg to room temperature, submerge it (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
A nonreactive bowl, pan or baking dish—stainless-steel, enamel-coated or glass—is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.
When egg whites are beaten to “soft” peaks, the whites will still be soft enough to curl over when a beater is turned upside down. The whites are considered “stiff” peaks when they remain stiff and upright.
Note: Superfine sugar is sugar that dissolves instantly. It is available in the baking section of most supermarkets, but if you can’t find it, process regular granulated sugar in a food processor or blender until ground very fine.
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