Bring egg whites to room temperature. Add cream of tartar and salt, then mix to foam.
Rain in bakers special sugar and whisk to medium soft peaks – peaks will flop over.
Reduce mixer speed to low and add extracts.
Add flour and mix only to combine.
Fill each muffin tin and sprinkle with sanding sugar.
Bake at 325°F on low fan for approximately 25-26 minutes.
Prepare glaze by mixing lemon juice, zest, and powdered sugar by hand with a whisk.
Dip muffins in the glaze to cover the top of each muffin. Allow to fully harden.
Yasmin Gutierrez is an Associate Partner at Lettuce Entertain You Enterprises. She oversees the pastry program at Beatrix, Beatrix Market, Foodlife, Foodease and Mity Nice Bar & Grill.