Meringue Phantom Cookies

• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 3 large egg whites, at room temperature
2. 1/8 teaspoon cream of tartar
3. 3/4 cup superfine sugar
4. 1 teaspoon finely grated lemon zest
5. 1 teaspoon pure vanilla extract
6. 1/4 teaspoon almond extract
7. 2 teaspoons cornstarch
8. 1/4 teaspoon ground ginger
9. 1/4 cup dried currants

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