Lemon Meringue Cookies
- 3 large egg whites
- 1 teaspoon lemon extract
- ¼ teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 cup confectioners' sugar, sifted
- 1 teaspoon lemon zest, finely grated or chopped
- Preheat oven to 275°F. Line cookie sheets with waxed paper. Set aside.
- Whisk egg whites with lemon extract, cream of tartar and salt, until soft peaks form.
- Divide confectioners’ sugar into 4 to 5 equal portions. Sift each portion over egg whites while continuing to beat until stiff. Fold in grated lemon zest.
- Spoon meringue mixture into a piping bag fitted with a small star tip. Pipe mixture into a small rosette over prepared cookie sheets, beginning from the center and working your way out. Rosettes should be about 1 to 1-½-inch in diameter.
- Bake on upper rack for 35 to 40 minutes or until cookies can be easily removed from paper liner. Allow cookies to cook on sheets for 2 to 3 minutes, then carefully transfer onto wire racks until completely cooled.
- Once cookies are cooled, you can also choose to spoon or pipe your favorite lemon curd recipe into the center of each, for added lemony flavor.
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