1 1/2 cups egg whites (from about 1 dozen eggs), at room
temperature
1 1/4 teaspoons cream of tartar
1/2 teaspoon salt
1 1/2 cups sugar
1 1/8 cups sifted cake flour
1 teaspoon pure vanilla extract
1 lemon, zest freshly grated
1 1/2 cups fresh or frozen blueberries

Preheat the oven to 375 degrees F.

In a mixer fitted with a whisk attachment (or using a hand
mixer), whip the egg whites until foamy.

Add the cream of tartar and salt and continue whipping
until soft peaks form.

With the mixer running, gradually add 1 cup of the sugar
and continue whipping until stiff and the sugar has
dissolved, about 30 seconds.

Sift the remaining 1/2 cup sugar with the pre-sifted cake
flour 3 times.

Fold into the egg whites, then fold in the vanilla, zest,
and blueberries.

Scoop the batter into paper lined large muffin cups.

Bake until light golden brown, 25 to 30 minutes.

Cool to room temperature.

Glaze:
3 tablespoons lemon juice
1 cup confectioners' sugar

Preparation:
Stir the ingredients together until smooth.

Dip the tops of the muffins into the glaze.