Ingredients

The following ingredients have 66 Servings
  • No stick cooking spray
  • 4 egg whites, at room temperature
  • 1/2 teaspoon cream of tartar
  • 1 cup granulated sugar
  • 1 teaspoon gluten free pure vanilla extract
  • 1/2 teaspoon grated Meyer lemon zest
  • Paste food coloring (optional)

Instruction

  • Preheat oven to 225 degrees F.
  • Line 2 large baking sheets with aluminum foil and spray with no-stick cooking spray. Set aside.
  • Prepare a large piping bag with a large star tip.
  • Beat egg whites on medium speed in a freestanding mixer using the wire whisk attachment until frothy. While still beating, add the cream of tartar and beat until soft peaks form.
  • Increase speed to medium-high. Add sugar by the tablespoonful. Beat until the sugar is dissolved and stiff peaks are formed. (You’ll know you’re getting close when the egg whites start to get glossy.)
  • Beat in extract and grated lemon zest until well incorporated.
  • Fill the piping bag halfway with meringue. Pipe about 1 teaspoon of meringue on to the baking sheet. Make sure that meringues are 1 inch apart.
  • Place both baking sheets in the oven and bake for 45 minutes. Turn oven off. Let meringues sit for at least 4 hours. Overnight is ideal.
  • Gently remove meringues from the baking sheet by peeling the aluminum foil from meringue, if necessary.