Lemon-Ginger Meringue Drops

1. 1

   Allow egg whites to stand at room temp for 30 minutes.

2. 2

   Preheat oven to 325u00b0F Line two large cookie sheets with foil or parchment paper; set aside.

3. 3

   In a medium mixing bowl, combine egg whites, vanilla, cream of tarter and ginger.

4. 4

   Beat with an electric mixer on medium speed until soft peaks form (tips curl).

5. 5

   Gradually add the sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form.

6. 6

   Gently fold in candy.

7. 7

   Spoon mixture into a decorating bag fitted with a 1/2 inch round tip.

8. 8

   Pipe into 1 1/2 inch teardrop shapes, 2 inches apart on prepared sheets.

9. 9

   Bake both sheets on separate racks in preheated oven for 10 - 15 minutes.

10. 10

    Turn off oven and let cookies dry in oven with door closed for 1 hour.

11. 11

    Transfer cookies to wire rack and let cool completely.

12. 12

    To store: Place cookies in layers separated by waxed paper in an airtight container.

13. 13

    Store at room temp for up to 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.