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?
Preheat oven to 225 degrees. Line cookie sheets with parchment paper.
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.
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.
With a spatula, fold in lemon zest, lemon juice and vanilla.
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.
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)