Lemon Meringue Cookies
- 2 large egg whites
- 1/8 tsp salt
- 2/3 cup sugar
- 1 tsp finely grated lemon zest
Adapted from thatsmyhome.com
Preheat oven to 400 F. Line two baking sheets with baking parchment and set aside.
Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.
Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight).
Peel meringue off parchment and store in airtight container.