Nube Valenciana | I've Been Cooking

Ingredients

• Eggs – Separate the whites from the yolks to achieve that airy consistency.
• Sugar – Often superfine is preferred, which dissolves easily and smoothly.
• Lemon Zest – Adds a bright, citrusy note to the dessert.
• Vanilla Extract – For depth of flavor.
• Cream of Tartar – Stabilizes the egg whites while whipping.