Lemon meringue clouds

Directions

1. Preheat oven to 200 degrees. In a stand mixer with whisk attachment, beat egg whites on medium speed until they develop foamy bubbles. Add cream of tartar and whisk on medium-high speed until whites form billowy peaks (they won’t be totally stiff at this point).
2. Add sugar to egg whites in a slow stream and beat until soft peaks become glossy and stiff. Beat in vanilla and lemon extract.
3. Use a teaspoon to drop meringue cookies onto a parchment-lined baking sheet. Top each cookie with lemon zest (optional).
4. Bake for 1 hour and 40 minutes, or until cookies are crisp on the outside, but not brown. Remove from oven and cool on a rack. Store in airtight container for up to 4 days.