2 egg whites
2 teaspoons orange zest
2 teaspoons lemon zest
1/4 teaspoon lemon juice
1/2 teaspoon white sugar
2 teaspoons lemon extract
In a medium bowl, beat egg whites with lemon zest and lemon zest until fluffy. Stir in sugar and lemon extract. Pour into a plastic bag and seal by sliding the top underneath. Refrigerate 10-12 hours.
While the sandwich is in the refrigerator, use a wooden spoon to scoop out stuffing mixture from the bag. Check to make sure it is completely coated with sugar. Cut the wrapper into pieces and fill each piece with a portion of the stuffing mixture, top with remaining portion of stuffing. Refrigerate about 1 to 2 hours, or until all stuffing has been used up.
Return the sandwiches to the refrigerator. Preserve the top of the bag of stuffing. Using a wooden spoon, scoop each piece of stuffing into a 2� square shape, using approximately 1/2 inch strips to close. Reserve top, and return to the refrigerator. Spoon remaining stuffing mixture into the bottom of each sandwich.
Remove sealed bag and lightly grease a small spread-sheet pan. Press the center of each sandwich with a fork, then flip and sandwich with the top of the bag.