- 20
Ingredients
- Makes 20 Cookies
- Ingredients
- 3 large egg whites
- 1/4 teaspoon cream of tartar
- 2/3 cup granulated sugar
- 1 1/2 teaspoons fresh lemon juice
- 1 1/2 teaspoons lemon zest
- 1/8 teaspoon vanilla.
Preparation
Step 1
Makes 20 Cookies
1. Preheat the oven to 225°F. Line 2 cookie sheets with silicone liners or parchment. Set aside.
2. Place the egg whites, cream of tartar, and sugar in a metal mixing bowl, and place over a pan of simmering water. Heat for 2 to 3 minutes, or until sugar dissolves and egg whites are slightly warm. Remove the bowl from the heat and beat the egg whites with an electric mixer on high for 4 to 5 minutes or until very stiff peaks form. With a spatula, gently fold in the lemon juice, zest, and vanilla, being careful not to deflate meringue mixture.
3. Using a tablespoon, immediately spoon the meringue mixture onto the cookie sheets. Bake for an hour, or until cookies lift cleanly off the cookie sheet. Turn off the oven, and leave the cookies in oven for 15 minutes. Remove and cool on a rack. Store cookies in an airtight container.