Angel Food Biscuits with Lemon Confit

Ingredients:

Cupcakes

• 1 and 1/8 cups sifted cake flour
• 1.5 cups granulated sugar
• 1.5 cups egg whites (from about 12 eggs), preferably at room temperature
• 1 and 1/4 teaspoons cream of tartar
• 0.5 tsp salt
• Finely grated zest of 1 lemon
• 1 tsp vanilla extract
• Special equipment: piping bag fitted with a large plain tip, 1 large or 2 small muffin tins (do not grease)

Confit

• 2 large lemons
• 1 cup granulated sugar

Glaze

• 1/4 cup freshly squeezed lemon juice
• 1.5 cups powdered sugar

Preparation:

1. Prepare the confitCut off the top and bottom of each lemon to expose the lemon pulp. Cutting from top to bottom, following the contours of the lemon, cut the rind and white pulp into 2.5 cm wide strips. Scrape off any yellow pith that clings to the rind, being careful not to damage the white pith.
2. Now you have several 2.5 cm wide strips of lemon peel. Cut each into long strips measuring 0.5 x 7 cm.
3. Meanwhile, bring a kettle to a boil. Pour about 2 cups of boiling water into a small saucepan, bring to a boil, add all the lemon peels, and simmer for 30 seconds. Then drain in a colander and rinse the peels under cold running water. Repeat this process 2 more times, using fresh boiling water each time.
4. In a saucepan, combine sugar and 2 cups of cold water and bring to a boil. Add the blanched lemon peel and reduce heat to a simmer. Simmer until the peel is soft, about 1 hour.
5. Then strain (you can save the sweet lemon syrup for adding to drinks with a lemon twist). Place the peel strips on a wire rack, using your fingers to gently spread them out so they don't touch each other. Let them cool and store in an airtight container.
6. Preheat oven to 190°C.
7. Bake a sponge cake: sift the sifted cake flour with 0.5 cups of sugar 3 times (this will make the mixture more airy and light).
8. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites until foamy. Add the cream, cream of tartar, and salt and continue beating until soft peaks form. With the mixer running, gradually add the remaining 1 cup of sugar and continue beating until the whites are stiff and all the sugar has dissolved, about 30 more seconds.
9. Using a spatula, fold the sifted flour mixture into the egg whites. Then fold in the lemon zest and vanilla extract.
10. Spoon or pipe the batter into ungreased muffin tins, filling them almost completely (the batter will not rise much). Bake until light golden brown, 12 to 16 minutes.
11. Cool the cakes in the pan, then run a knife between them and the sides of the pan to release them, leaving any browned sides and bottoms in the pan. Remove the cakes from the pan and place them on a wire rack set over a baking sheet.
12. Decorate the dessertMix the frosting ingredients until smooth and invert the cupcakes so the golden-brown sides are facing down. Dip the cupcakes light-side down into the frosting, then carefully place them frosted-side up on a wire rack to set.
13. Slice the lemon peels (you may not need them all) and sprinkle a small mound on top of each cupcake. Let the glaze set for 30 minutes, then serve.