Lemon Meringue Cookies

1. 1

   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.

2. 2

   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.

* Per serving · 4 servings · Values may vary.

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