Recipe: Lemon Meringue Cookies (piped into S-shapes, Country Living magazine)

LEMON MERINGUE COOKIES

6 large egg whites, room temperature
2 tsp. fresh lemon juice
1/8 tsp. salt
1 tsp. pure lemon extract
1 tsp. pure vanilla extract
1 1/4 cups sugar

Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside.

Place egg whites, lemon juice and salt in large bowl and beat using a mixer on low speed until foamy. Add extracts, and add sugar in slow continues stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.

Fit a large piping bag with large star tip and fill with meringue. Pipe 3-inch S-shapes onto prepared baking sheets.

Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until completely dry.

Leaving them on the parchment, transfer cookies, from pan to a wire rack to cool, about 45 minutes.

Store in an airtight container for up to 1 week.

Makes about 36 cookies
Source: Country Living magazine