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Add a photoServings: 1
Ingredients
- 3 x Egg whites, at room temperature
- 1/4 tsp Cream of tartar
- 6 Tbsp. Granulated sugar
- 1 Tbsp. Grated lemon zest
Directions
- By Lori Longbotham, "Cookies - Food Writers' Favorites"
- With electric mixer, beat whites till foamy. Add in cream of tartar, and beat on high speed till soft peaks form. Beat in sugar, 1 Tbsp. at a time; continue beating till stiff and shiny peaks form. Gently mix in lemon zest. Drop mix by heaping Tbsp. onto 2 buttered and floured baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; don't open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cold completely. Store in a tightly covered container.
- Note: Recipe can be doubled or possibly tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils which are free from any fat residue, to be successful. Any citrus zest will work fine to vary the flavor.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 82g | |
| Calories 297 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 135mg | 4% |
| Total Carbs 77.01g | 21% |
| Dietary Fiber 0.6g | 2% |
| Sugars 75.78g | 51% |
| Protein 0.09g | 0% |
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