3 egg whites - save the egg yolks if you are going to make the Natilla for the Cuban Rum Cake.
1/4 cup water
1 cup sugar
1/4 tspn salt
1 tspn vanilla extract
1/2 tspn lemon extract
- In a mixing bowl, beat egg whites at high speed until white peaks begin to appear.
- In a saucepan, combine the sugar, water, and salt. Cook over medium heat. Stir frequently until mixture begins to boil.
- Pour the hot mixture in a narrow stream onto the egg whites while beating the egg whites at high speed. Continue to beat the mixture until stiff white peaks appear.
- Mix in the vanilla extract and lemon extract.