Hello lemon heaven! I bet you can’t eat just one!
(This recipe has been adapted from EatLiveRun).
Beat the egg whites and cream of tartar together. Gradually add the sugar while the mixer is going on high and continue to beat for another seven minutes or so, until stiff glossy peaks appear. Test this by removing the whisk attachment from your bowl and standing it upright. If the meringue that is hanging on the whisk doesn’t slump, it’s ready.
Lightly incorporate the lemon zest into the meringue. Pipe out cookies (using a piping bag, or a Ziplock bag with a corner cut off) onto a parchment paper lined baking sheet. Bake at 200 degrees F for one hour and ten minutes, until light and dry.
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May just be my oven but I wasn’t able to get them to dry at 200 degrees and an hour and ten minutes. I tried adding more time and then added ten degrees heat and still had gooey cookies. People still enjoyed them, but need to play with them some more. I’ll definitely try them again!
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Viviana on 11.25.2011
I have mine in the oven right now! I’ve never done lemon. I added 2 drops of yellow food coloring and sprinkled yellow sugar on before baking. In my experience with meringue cookies I have always baked them at 200 for about an hour to an hour and a half and then i turn off the oven and leave them in over night. They always turn out airy that way.
emar10 on 4.16.2011
I just made these and I’m slightly disappointed in the flavor–BUT I’m useless in the kitchen
I added a tiny bit of ground ginger to the egg whites and cream of tartar before I whipped them into stiff, glossy peaks. Then I added what I thought was a generous amount of lemon zest. My already partially-zested lemon had been sitting in the fridge for several days, though, so maybe that contributed to the lack of lemon flavor. Or maybe it was the ginger. I don’t know. The texture is great, but I wish my flavor had turned out yummy, too!