Lemon Drop Meringues
Lemon Drop Meringues - light meringues infused with lemon. Lemon juice and zest provide the perfect balance to these sweet, melt-in-your-mouth cookies.
Servings: 25 meringues
Ingredients
- 2 egg whites , large eggs, at room temperature
- ½ teaspoon cream of tartar
- ⅔ cup granulated sugar
- 1 teaspoon lemon juice
- 1 tablespoon lemon zest (plus more for garnish)
- 1 teaspoon sparkling sugar (optional)
Instructions
- Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
- In the bowl of an electric mixer, beat egg whites until foamy. Add the cream of tartar and beat until fluffy.
- Add the sugar very slowly, about 1 tablespoon at a time while still beating.
- Add the lemon juice and continue beating until the meringue is shiny and holds stiff peaks.
- Fold in the lemon zest.
- Drop by heaping teaspoons onto cookie sheet and place about 1-inch apart.
- Top with extra lemon zest and sprinkle with sparkling sugar (optional).
- Place baking sheets in the preheated oven and turn the oven off.
- Leave the cookies undisturbed in the oven for at least 2 hours.