This delicious recipe, which adds such flavor to the lemon-almond meringue tart, is courtesy of Matt Lewis.
- 7 large egg whites
- 1 3/4 cups sugar
- 1/2 teaspoon cream of tartar
- 1 tablespoon plus 1 teaspoon amaretto liqueur
In the bowl of an electric mixer fitted with the whisk attachment, whisk together egg whites and sugar until combined.
Set bowl over (but not touching) simmering water; continue whisking until sugar is completely dissolved and mixture has reached 140 degrees on a instant-read thermometer, 6 to 8 minutes.
Return bowl to electric mixer and beat on high speed until thick, about 3 minutes. Add cream of tartar and continue beating until stiff peaks form, about 3 minutes more. Add amaretto liqueur and beat until just combined.