Lemon Meringue Cookies

3 egg whites, at room temperature
1/4 tsp cream of tartar
6 tbsp granulated sugar
1 tbsp grated lemon zest*

With electric mixer, beat whites until foamy. Add cream of tartar, and beat on high speed until soft peaks form.

Beat in sugar, 1 tablespoon at a time; continue beating until stiff and shiny peaks form.

Gently fold in lemon zest. Drop mixture by heaping tablespoons onto 2 buttered and floured baking sheets.

Bake in preheated 250 degree oven 1 hour. Turn off oven; do not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cool completely. Store in a tightly covered container.

*Any citrus zest will work fine to vary the flavor.

Note: Recipe can be doubled or tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils that are free from any fat residue, to be successful.


Source: Cookies - Food Writers' Favorites, Lori Longbotham