Cook Time: 1 hour, 45 minutes
Total Time: 1 hour, 45 minutes
- 4 large egg whites
- 1 cup superfine sugar
- 1/4 tsp lemon extract
- 1 tsp lemon zest
In a large bowl, whisk or beat egg whites together with an electric mixer until soft peaks form.
Add sugar two tablespoons at a time, mixing between additions to ensure the sugar dissolves. Continue mixing until egg whites are stiff and glossy.
Fold in lemon extract and lemon zest, then drop by tablespoonfuls onto two large parchment-lined baking sheets.
Place in oven for 1 3/4 hours
Turn off oven and leave door slightly open. Leave meringues for at least 2 hours or overnight.
Store in an airtight container.
Yield 30 cookies
Per Cookie: Calories 28, Calories from Fat 0, Cholesterol 0mg, Sodium 7mg, Carbohydrate 6g, Fiber 0g, Protein 0.4g