Preheat oven to 400?.
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.
Ingredients:
2 large egg whites
1/8 teaspoon salt
2/3 cup sugar
1 teaspoon finely grated lemon zest
1 teaspoon vanilla extract
Steps/Methods:
Preheat oven to 400?.
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.
