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For the meringue, preheat oven to 250⁰F/ 121⁰C.
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Grease, line with parchment paper and grease again three 8 x 8-inch square pans.
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In a mixing bowl with whisk attachment, beat the egg whites until frothy.
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Mix in the cream of tartar to the white sugar. While the mixer is running gradually add in sugar mixture. Continue whipping until meringue reaches stiff peaks.
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Fold in the cornstarch, ube flavocol and lemon zest.
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Divide and spread meringue onto prepared pans and rest for five minutes before baking. Run a cake comb or a fork lightly on top of the meringue to achieve the wavy patterns.
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Bake in a preheated oven for 25 to 30 minutes or until set.