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Lemon Meringue Drops -- w

Source of Recipe

Good Housekeeping – Home Cooking
Lemon Meringue Drops -- w
Makes: about 5 dozen cookies

3 large egg whites
1/4 tsp. cream of tartar
1/8 tsp. salt
1/2 c. sugar
2 tsp. grated fresh lemon peel

Preheat oven to 200º. Line 2 large cookie sheets with parchment paper. In medium mixing bowl, with mixer on high speed, beat egg whites, cream of tartar and salt until soft peaks form. With mixer running gradually sprinkle in sugar 2 T. at a time, beating until sugar dissolves and meringue stands in stiff glossy peaks when beaters are lifted. Gently fold in lemon peel.

Spoon meringue into decorating bag witted with 1/2-in. star tip. Pipe meringue inyo 1-1/2-inch stars about 1-in. apart on prepared cookie sheets. Bake meringues, on 2 oven racks, 1-1/2 hours, until crisp but not brown. Rotating between racks halfway through baking. Turn oven off; let meringues stand in oven 1 hour longer to dry. Cool completely.

Peel meringues from parchment. Store in tightly covered container at room temperature up to 1 month.

Each cookie equals: 5 calories…0 gm protein…2 gm carbohydrate…0 gm fat…0 gm fiber…0 mg cholesterol…10 mg sodium +++WWP: 0