1 container 300 g ricotta cheese

2 tablespoons (30 ml) lemon juice

2 egg whites, at room temperature

1 pinch cream of tartar

1/2 cup (125 ml) sugar

In a food processor, purée the cheese and lemon juice until very smooth.

In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff peaks form, about 5 minutes. At low speed, add the cheese mixture and combine until smooth.

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