Ingredients

1 cup cake flour 1 1/4 cups superfine sugar 1/4 teaspoon salt 1 1/4 cups egg whites (from about 10 eggs) 1 1/2 teaspoons cream of tartar 2 teaspoons fresh lemon juice 1 teaspoon vanilla extract 1 teaspoon finely grated lemon zest Fresh berries for serving

Description

Eggs Are Easier To Separate When They Are Cold. Carefully Crack The Egg And, Holding It Over A Bowl, Pass The Yolk Back And Forth Between The Shell Halves And Let The Whites Fall Into The Bowl. Drop The Yolk Into A Separate Bowl, Then Transfer The Whites

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