Lemon Meringue Drops
By: Brooke Scutt
Published: Tuesday, May 3, 2011 - 5:13am

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

1 Preheat the oven to 200 and line two baking sheets with parchment paper. 2 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!} 3 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". 4 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. 5 Turn the oven off and let the meringues stand in oven for 1 hour longer to dry. Cool completely. 6 Please from the parchment and store in a tightly covered container at room temperature for up to 1 month!

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source: Good Housekeeping via www.delish.com