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Lemon Meringue Cookies
From Jenny Sacks of New Orleans, Louisiana


Lemon Meringue Cookies Ingredients

  • 2 large egg whites
  • 1/8 teaspoon salt
  • 2/3 cup sugar
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon vanilla extract


    • Directions

    1.Preheat oven to 400 degrees. Line two baking sheets with baking parchment and set aside.

    2.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.

    3.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)

    4.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.

    Recipe from the "Good Morning America Cut the Calories Cookbook" Copyright 2000, Hyperion






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