Lemon Meringue Cookies Recipe

Add the 1/4 teaspoon cream of tartar to the egg whites and continue beating on high speed until soft peaks form. The whites should look opaque and hold their shape when you lift the whisk.

Gradually beat in the 6 tablespoons granulated sugar, adding it 1 tablespoon at a time. Continue beating until the meringue is stiff and shiny, forming firm peaks that stand up straight when you lift the whisk. Gently fold in the lemon zest. Drop the mixture by heaping tablespoons onto 2 buttered and floured baking sheets.

Bake the cookies in a preheated 250 degree oven for 1 hour. After 1 hour, turn off the oven but do not open the oven door. Leave the cookies undisturbed in the oven for another 1 hour to dry out and crisp up.

Transfer the cooled cookies to wire racks to cool completely. Store them in a tightly covered container. If you want to make a bigger batch, this recipe can be doubled or tripled; just defrost frozen egg whites and bring them to room temperature before using. You can also swap in any other citrus zest for a different flavor.