Instructions:
Initial preparation
Preheat the oven to 180°C.
Line a baking sheet with parchment paper.
Whipping the egg whites
In a clean, dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
When they start to become frothy, add the powdered sugar little by little, continuing to whisk until you obtain a glossy and firm meringue.
Gently incorporate the lemon zest and filtered juice.
If you want more firmness, add the sifted cornstarch, mixing with a spatula from bottom to top.
Forming the clouds
Using a spoon or a piping bag, form small mounds on the baking sheet.
Leave some space between them as they will puff up slightly.
Baking
Bake for about 10 minutes or until the clouds are lightly golden.
Let them cool and dust with powdered sugar before serving.
💡 Serving and storage tips:
Serve them dusted with powdered sugar and, if desired, a few fresh mint leaves for an elegant touch.
They are also excellent accompanied by fresh red berries or a light yogurt cream.
Store them in an airtight container at room temperature for a maximum of 2 days: after that they tend to lose their softness.
