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
Ingredients
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2
egg whites
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Pinch
Cream of Tartar
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1/2 cup
granulated sugar
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1/4 teaspoon
vanilla
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1/4 teaspoon
lemon extract
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Liter
Lemon zest
Directions
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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).
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Add sugar to egg whites in a slow stream and beat until soft peaks become glossy and stiff. Beat in vanilla and lemon extract.
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Use a teaspoon to drop meringue cookies onto a parchment-lined baking sheet. Top each cookie with lemon zest (optional).
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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.
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