Author Notes: You can’t quite fit a whole lemon meringue pie in your pocket, but you can take a few of these lemon meringue clouds with you wherever you go. This recipe was inspired by an intro helicopter lesson high above the clouds. —Furey and the Feast
Makes: 16 to 18 cookies
pinches Cream of Tartar
cup granulated sugar
teaspoon lemon extract
liters Lemon zest
- 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).
- Add sugar to egg whites in a slow stream and beat until soft peaks become glossy and stiff. Beat in vanilla and lemon extract.
- Use a teaspoon to drop meringue cookies onto a parchment-lined baking sheet. Top each cookie with lemon zest (optional).
- 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.