3 egg whites, at room temperature
1/4 tsp cream of tartar
6 tbsp granulated sugar
1 tbsp grated lemon zest
A Recipe for
Lemon Meringue Cookies
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Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
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This Recipe for Lemon Meringue Cookies is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Lemon Meringue Cookies from the recipe cookbook of Recipes-to-go (Dessert)
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An empty belly is the best cook. |
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With electric mixer, beat whites until foamy. Add cream of tartar,
and beat on high speed until soft peaks form. Beat in sugar, 1
tablespoon at a time; continue beating until stiff and shiny peaks
form. Gently fold in lemon zest. Drop mixture by heaping tablespoons
onto 2 buttered and floured baking sheets. Bake in preheated 250
degree oven 1 hour. Turn off oven; do not open oven door. Leave
cookies undisturbed, in oven for 1 hour. Then transfer to wire racks
to cool completely. Store in a tightly covered container.
Note: Recipe can be doubled or 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 that are free from any fat residue, to be successful. Any
citrus zest will work fine to vary the flavor. by Lori Longbotham,
"Cookies - Food Writers' Favorites
Serves: 1
Lemon Meringue Cookies Recipe brought to you by Recipes To-Go