Lemon Meringue Cookies

🧂 Ingredients

• 3 large egg whites

  at room temperature
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 3/4 cup superfine sugar

  or caster sugar or granulated sugar
• 1/4 teaspoon lemon extract

  (or vanilla extract)
• drop of yellow food gel

  optional for color

Instructions

• 1 Preheat the oven to 225℉ and line a baking sheet with parchment paper.
• 2 Using an electric beater with the whisk attachment, beat the egg whites on
  medium speed until foamy. Add the cream of tartar and salt and continue to beat
  until soft peaks form when you lift out the whisk.
• 3 Begin to gradually add the sugar, one spoonful at a time, letting it completely
  dissolve each time before adding more. Continue beating until stiff peaks form
  (when it holds its shape after lifting the whisk). Gently fold in the lemon
  extract and optional food dye with a spatula.
• 4 Using a star tip and a pastry bag, pipe small dollops of meringue on the
  prepared baking sheet with space in between.
• 5 Bake on the lowest shelf of the oven for about 1 hour or until the meringues
  easily peel from the paper, are no longer glossy, and feel dry to the touch.
  Cool in the oven for another hour. Serve immediately or store at room
  temperature.

Nutrition Info