LEMON MERINGUES

“My dad’s favorite desert was Lemon Meringue pie.  Well to remember Dad on Father’s Day, I whipped up a batch of tribute ‘Lemon Meringues.’  Light and airy, these cookies also feature a smooth lemon flavor.  ‘Lemon Meringue Cookies’ just the right size, when a pie is too big.”

 

2 Egg Whites

¼ teaspoon Cream of Tartar

¼ teaspoon Salt

2/3 cup Sugar

1 teaspoon Lemon Zest

1 teaspoon Vanilla Extract

¼ teaspoon Lemon Extract

 

Preheat oven to 200 degrees.

Whisk eggs until frothy.

Whisk in Cream of Tartar and salt.

Whisk some more.

Very gradually, whisk in the sugar.

Whisk a lot more until stiff peaks form.

Whisk some more just to be sure.

Did I mention that these cookies need plenty of whisking and then a little more?

Drop Tablespoon sized lumps of “dough” onto parchment paper lined baking sheets.

Bake for 2 hours.  That’s right, 2 hours.  Don’t start these late at night.

 

Makes about 28 cookies.

Revised Source:  “Double Lemon Meringue Cookies” recipe on RealHouseMoms.com.