Lemon Meringue Cookies
From Jenny Sacks of New Orleans, Louisiana
Ingredients
Directions
1.Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.
2.Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.
3.Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight)
4.Peel meringue off parchment and store in airtight container.
Makes about two dozen cookies.
Note: A cookie contains 23 calories, 0 g fat, 0 g cholesterol and 17 mg sodium.
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Ingredients