Lemon Pavlovas

By JDARK

Ingredients

• 4 egg whites, at room temperature
• 1 cup superfine baker's sugar
• 1/4 teaspoon sea salt
• 1/4 teaspoon cream of tartar
• 2 tablespoons lemon zest (from 2 large lemons)

Preparation

Step 1

1. Put an oven rack in the center of the oven.
2. Preheat the oven to 200 degrees F.
3. Line a baking sheet with parchment paper. Set aside.
4. In a stand mixer fitted with the whisk attachment, beat
the egg whites until thick, about 2 minutes.
5. With the machine on medium-high speed, gradually
add the sugar, about 1 tablespoon at a time.
6. Add the salt, cream of tartar and lemon zest. Increase
the speed to high and beat until the mixture holds stiff
peaks, about 3 to 4 minutes.
7. Drop 8 (1/2) cupfuls of the mixture onto the prepared
baking sheet about 2 inches apart.
8. Using the back of a spoon make a 1-1/2 inch diameter
well in the center of each meringue.
9. Bake for 2 hours.
10. Turn off the oven and allow the meringues to cool
completely in the oven for 2 hours.
11. Top with favorite berries, chocolate, etc. or store
airtight in a plastic container for up to 1 week.