(9 ratings)
1/8 t. salt
2/3 C. sugar
1 t. finely grated lemon zest
Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.
Beat egg whites and salt in small bowl at high electric-mixer speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes). Beat in vanilla, then by hand fold in lemon zest.
Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2 inches apart. Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight)
Peel meringue off parchment and store in airtight container.
Makes about two dozen cookies.
Note: A cookie contains 23 calories, 0 g fat, 0 g cholesterol and 17 mg sodium.
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