- 2 large egg whites, about 1/4cup
- 1/8 tsp cream of tarter
- 1/2 cup sugar
- 1/8 tsp cornstarch
- 3/4 tsp finely chopped lemon zest
- Preheat oven to 200F
- line baking sheet with non-stick baking paper
- place the egg whites and cream of tartar in the bowl of a heavy-duty mixer
- using the whisk attachment, beat the egg whites until they form soft peaks when the whisk is lifted
- gradually beat in the sugar and cornstarch, beating just until the meringue holds stiff, glossy peaks
- fold in lemon zest
- transfer the meringue to a pastry bag fitted with a 1/2 inch plain tipped nozzle
- pipe the kisses onto the baking sheet, about 1 1/4" in diameter
- bake on the middle rack of the oven for 50 minutes
- turn oven off and let the meringues sit in the oven for 1 hour
Serve with a bowl Lemon Butter, to dip them in. We used the microwave lemon butter recipe from my mother in laws recipe book.
These are yummy. I dare you to eat just one. We ate them all, so no new photos to tempt you. Just this one from the fireworks night.
