Little Salzburg Souffles
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Lemon peel||2 Teaspoon, finely shredded|
Heat oven to 350°.
Butter oblong baking dish, 11 x 7 x 1 1/2 inches.
Beat egg whites, cream of tartar and salt in large mixer bowl until foamy.
Gradually beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Do not underbeat.
Beat egg yolks in small mixer bowl until thick and lemon colored, about 3 minutes.
Beat in flour and lemon peel.
Carefully fold egg yolk mixture into meringue.
Spoon meringue mixture into 6 distinct mounds in baking dish.
Bake until golden, 18 to 20 minutes.