Lemon meringue cookies
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Lemon meringue cookies
  Lemon    Meringue    Cookies  
Last updated 6/12/2012 1:22:01 AM. Recipe ID 54462. Report a problem with this recipe.
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      Title: Lemon meringue cookies
 Categories: Cookies, Desserts
      Yield: 1 Servings
      3    Egg whites, at room
    1/4 ts Cream of tartar
      6 tb Granulated sugar
      1 tb Grated lemon zest
  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. by Lori Longbotham,
  "Cookies - Food Writers' Favorites

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Recipe ID 54462 (Apr 03, 2005)

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