Lemon Meringue Cookies
4 room temperature egg whites |
1/2 tsp cream of tartar |
1/4 tsp salt |
1 cup fine sugar |
1/2 - 1 tsp lemon extract |
Preheat oven to 225F
In a large mixing bowl put egg whites in and beat until frothy
Add cream of tartar and salt and continue to whisk until mixture forms soft peaks.
Add sugar 1 Tbsp at a time letting it completely dissolve in the mixture each time.
When the mixture starts to get glossy and the peaks are stuff, turn off the mixer and fold in the lemon extract.
Drop / place on parchment paper covered cookie sheet
Bake for 45 Minutes, then turn oven off.
DO NOT OPEN TH OVEN for at least 2 hours after.