Lemon Meringue Drops

Photo: Brooke Scutt

Ingredients

3 large egg whites

1/4 teaspoon cream of tartar

1/8 teaspoon salt

1/2 cup sugar

2 teaspoons fresh lemon zest

Preparation

Preheat the oven to 200 and line two baking sheets with parchment paper.

In a medium bowl, with your mixer at high-speed, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually sprinkle in sugar about 2 tablespoons at a time. Beat until the sugar dissolves and meringue stands stiff with glossy peaks. {If your mixer is high enough, this entire process will happen pretty quickly. Don't over beat this or you'll end up with a runny mess!}

Gently fold in the lemon zest. And spoon the meringue into a large zip lock bag. Cut the corner off of the bag (or use a decorating bag if you have one!) Pipe the meringue in 1 1/2 inch stars or "kisses".

Bake the meringues on 2 racks for 1 1/2 hours - until crisp but not brown. Be sure to rotate sheets between the racks halfway through.

Turn the oven off and let the meringues stand in oven for 1 hour longer to dry. Cool completely.

Please from the parchment and store in a tightly covered container at room temperature for up to 1 month!