Lemon Meringue Drops

By kas_9232

These melt-in-your-mouth meringues are both crunchy and cloud-light -- and require only five ingredients.


*EACH COOKIE*
Calories *5*
Total Fat --
Saturated Fat --
Cholesterol --
Sodium *10mg*
Total Carbohydrate *2g*
Dietary Fiber *1g*
Sugars --
Protein --
Calcium --

Ingredients

• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup sugar
• 4 teaspoons freshly grated lemon peel

Preparation

Step 1

*1*.Preheat oven to 200°F. Line two large cookie sheets with parchment.
*2*.In medium bowl, with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. With mixer running, sprinkle in sugar, 2 tablespoons at a time, beating until sugar dissolves and meringue stands in stiff, glossy peaks when beaters are lifted. Gently fold in lemon peel.
*3*.Spoon meringue into decorating bag fitted with 1/2-inch star tip. Pipe meringue into 1 1/2-inch stars, about 1 inch apart, on prepared cookie sheets.
*4*.Bake meringues until crisp but not brown, 1 hour 30 minutes, rotating cookie sheets between upper and lower racks halfway through baking. Turn oven off; leave meringues in oven until dry, 1 hour. Remove meringues from oven. Turn oven temperature back to 200°F. Repeat with remaining meringue.
*5*.Cool meringues completely. Remove from parchment with wide metal spatula. Store in tightly sealed container at room temperature up to 1 month.