| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
|
Egg whites, at room temperature |
| 1/4 |
ts |
Cream of tartar |
| 6 |
tb |
Granulated sugar |
| 1 |
tb |
Grated lemon zest |
INSTRUCTIONS
by Lori Longbotham, "Cookies - Food Writers' Favorites"
With electric mixer, beat whites until foamy. Add cream of tartar, and beat
on high speed until soft peaks form. Beat in sugar, 1 tablespoon at a time;
continue beating until stiff and shiny peaks form. Gently fold in lemon
zest. Drop mixture by heaping tablespoons onto 2 buttered and floured
baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; do
not open oven door. Leave cookies undisturbed, in oven for 1 hour. Then
transfer to wire racks to cool completely. Store in a tightly covered
container.
Note: Recipe can be doubled or tripled if you save egg whites in the
freezer, like I do; just defrost and bring to room temperature before
using. Like most meringue recipes, you need a low humidity day and utensils
that are free from any fat residue, to be successful. Any citrus zest will
work fine to vary the flavor.
Posted to Kitmailbox Digest 24 Feb 97 by KrisE56749@aol.com on Feb 24,
1997.
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