Instructions
1. Separate the eggs
Separate the egg whites from the yolks into two bowls. Refrigerate the egg whites while you prepare the batter, as they whip up better when cold.
2. Prepare the dough.
In the bowl with the egg yolks, add the milk, vanilla extract, and the flour sifted with the baking powder. Mix well until you obtain a smooth dough and set aside.
3. Prepare the meringue.
Beat the cold egg whites together with the lemon juice in a clean, dry bowl. When they begin to foam, gradually add the sugar and continue beating until stiff peaks form (approximately 3-5 minutes).
4. Incorporate the meringue.
Add 1/3 of the meringue to the egg yolk mixture and mix with folding motions. Then, incorporate the rest in two parts, being careful not to deflate the mixture.
