Lemon Meringue Pie Meringues

Lemon Meringue Pie Meringues

Lemon pie … yum, yum!  But, not the best for the waistline.  Here is a nice light cookie that has a light lemon taste and pairs very nicely with fresh berries and a little bit of ice cream.  Since the cookie is light … I can indulge a little with the ice cream, right?

Step 1:

Preheat oven to 225 degrees.  Line cookie sheets with parchment paper.

Lemon Meringue Pie Meringues

Step 2:

Place the egg whites, cream of tarter, and sugar into a metal bowl and place over a pan of simmering water.  Heat for 2 to 3 minutes, or until the sugar dissolves and egg whites are slightly warm.

Lemon Meringue Pie Meringues

Lemon Meringue Pie Meringues

Step 3:

Remove the bowl from the heat and beat the egg whites with an electric mixer on high for 4 to 5 minutes or until very stiff peaks form.

Lemon Meringue Pie Meringues

Lemon Meringue Pie Meringues

Step 4:

With a spatula, fold in lemon zest, lemon juice and vanilla.

Step 5:

Using a scoop, immediately drop the mixture on the baking sheets.  Bake for 1 hour, or until cookies lift cleanly off the cookie sheet.  Turn off the oven, and leave the cookies in the oven for 15 minutes.  Remove and cool on a rack.  Store in an airtight container.

Lemon Meringue Pie Meringues

Lemon Meringue Pie Meringues

Ingredients:

3 large egg whites

1/4 teaspoon cream of tartar

2/3 cup sugar

1 1/2 teaspoons fresh lemon juice

1 1/2 teaspoons lemon zest

1/8 teaspoon vanilla

 

 

(Marlene Koch – Eat What you Love Everyday)

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