Meringue Phantom Cookies

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

1. Preheat the oven to 200 and position 2 racks in the middle.
2. Line 2 large baking sheets with parchment paper.
3. In a large bowl, beat the egg whites at medium speed until frothy.
4. Add the cream of tartar and beat at medium-high speed until very soft peaks form.
5. Add the superfine sugar, 1 tablespoon at a time, beating for 10 seconds between additions.
6. Add the lemon zest and the vanilla and almond extracts and beat until the meringue is stiff and glossy, about 1 minute longer.
7. Sift the cornstarch and ginger over the meringue and fold in with a large spatula.
8. Spoon the meringue onto the prepared baking sheets in walnut-size mounds, lifting the spoon each time to form little peaks.
9. Place 2 currants in each for eyes.
10. Bake the meringues for 45 minutes.
11. Turn the oven off and let them stand in the oven until completely cool, at least 3 hours or overnight.
12. Gently lift each meringue off the paper and transfer to a plate to serve.

egg whites, cream of tartar, sugar, lemon zest, vanilla, almond extract, cornstarch, ground ginger, currants

Taken from www.foodandwine.com/recipes/meringue-phantom-cookies (may not work)