3 Egg whites, at room
-temperature
1/4 ts Cream of tartar
6 tb Granulated sugar
1 tb Grated lemon zest
by Lori Longbotham, “Cookies – Food Writers’ Favorites”
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.
Yields
1 Servings