Lemon Meringue Clouds What to Make with Egg Whites

Instructions:

1. Whisk egg yolks and sugar in the top of a double boiler (or heatproof bowl set over simmering water).
2. Stir in lemon juice, zest, and butter.
3. Cook over low heat, stirring constantly, until the curd thickens (8-10 minutes).
4. Remove from heat, transfer to a bowl, and cover the surface with plastic wrap.
5. Chill in the refrigerator for at least 30 minutes.
6. Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper.
7. Beat egg whites and cream of tartar until soft peaks form.
8. Gradually add the sugar, beating well after each addition.
9. Continue beating until the meringue is glossy, stiff, and holds its shape.
10. Fold in the vanilla extract.
11. Transfer the meringue to a piping bag and pipe 6 large clouds onto the baking sheet.
12. Make a small well in the center of each cloud.
13. Spoon chilled lemon curd into the wells.
14. Bake for 1 hour and 15 minutes, or until the meringues are firm and very lightly golden.
15. Turn off the oven, crack the door open slightly, and let the meringues cool completely in the oven.
16. Carefully remove the meringues from the parchment paper.
17. Serve immediately or store in an airtight container.