Lemon Meringue Cookies
Fabulous bites of lemon heaven!
- 4 large egg whites
- 1 cup superfine sugar
- 1/4 tsp lemon extract (or 1/2 to 1 tsp lemon juice) just add to taste!
- 1 tsp lemon zest
Preparation time 10mins
Cooking time 115mins
Adapted from lowfatcooking.about.com
Preheat oven to 200 degrees F
In a large bowl, whisk or beat egg whites together with an electric mixer until soft peaks form.
Add sugar two tablespoons at a time, mixing between additions to ensure the sugar dissolves. Continue mixing until egg whites are stiff and glossy. (I am not that particular about adding it 2 tablespoons at a time. Add a little, stop, add a little, stop. Repeat process until all sugar has been added!)
Fold in lemon extract and lemon zest, then drop by tablespoonfuls onto two large parchment-lined baking sheets. (I don't fold, I mix. Still works perfectly!)
Place in oven for 1 hour and 45 minutes.
Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight.
Store in an airtight container.
Yield 30 cookies