Ingredients

Cake:
1 1/2 cups egg whites (from about 1 dozen eggs), at room temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries

Directions

Cake: Preheat the oven
to 375 degrees F.

In a mixer fitted with a whisk attachment (or using a hand mixer), whip the egg whites
until foamy. Add the cream of tartar and salt and continue whipping until soft peaks
form. With the mixer running, gradually add 1 cup of the sugar and continue whipping
until stiff and the sugar has dissolved, about 30 seconds.

Sift the remaining 1/2 cup sugar with the pre-sifted cake flour 3 times, to aerate the
mixture. Fold into the egg whites, then fold in the vanilla, zest, and blueberries.
Scoop the batter into paper lined large muffin cups. Bake until light golden brown, 25 to
30 minutes. Cool to room temperature.

Ingredients

Glaze:
3 tablespoons lemon juice
1 cup confectioners' sugar

Directions

Glaze: Stir the ingredients
together until smooth. Dip the tops of the muffins into the glaze.