Lemon meringue cookies

Yield: 1 Servings

Measure Ingredient
3 Egg whites, at room temperature
¼ teaspoon Cream of tartar
6 tablespoons Granulated sugar
1 tablespoon 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.

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. Any citrus zest will work fine to vary the flavor. by Lori Longbotham, "Cookies - Food Writers' Favorites

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