Lemon meringue cookies


4 large egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar
zest of one lemon
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract


Preheat oven to 250 degrees F. Line 2 cookie sheets with parchment paper.
In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy. Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until almost stiff but not dry peaks form. Add in lemon zest, lemon extract and vanilla. Continue to beat until the whites become stiff, but not dry.
Drop by generously rounded teaspoon 2 inches apart on cookie sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
Bake until completely dry, but not brown, about 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets onto a wire cake rack to cool.

Adapted from Baking.911


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