(Yield: dependent on size of spoonfuls)
4 egg whites
1/2 tsp. cream of tartar
3/4 cup sugar
Dash of salt
1/2 tsp. lemon extract
1/4 tsp. lemon zest
1. Preheat oven to 375F.
2. In a large, stainless steel or glass bowl, whip together egg whites and cream of tartar into a light froth.
3. Add sugar and salt, then whip until soft peaks form.
4. Add lemon extract, then whip until stiff peaks form.
5. Fold in lemon zest, then whip again for a few seconds to bring back stiff peaks if they have deflated in folding.
6. Drop by spoofuls onto parchment paper or silicon baking pad.
7. Place in oven, then TURN OVEN OFF.
8. DO NOT open oven for at least 8 hours, or overnight.
The result should be smooth, shiny, white puffs with a crispy exterior and a slightly chewy interior.
These will keep for one week in an airtight container. Don't refrigerate, but rather, keep at room temp.
