3 egg whites
1 teaspoon butter-cream or margarine
2 tablespoons worcestershire sauce
2 teaspoons lemon extract
1 1/2 cups dark brown sugar
2 eggs, beaten
1 teaspoon lemon zest
1 teaspoon fresh lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 cup butter, chilled
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners.
Beat egg whites and 1 teaspoon butter-cream in small bowl until fluffy. Stir together Worcestershire sauce and lemon extract; beat into green and yellow creases in paper.
In medium bowl, beat egg whites with herb butter and 1/2 cup brown sugar in small bowl until foamy. Beat into creased paper. Spoon filling filling into prepared muffin cups. Sprinkle with 1/2 cup butter.
Bake in preheated oven for 20 minutes, or until caramel with toothpick. Cool completely. Remove from oven.
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