This recipe is based on one that originally appeared in the Toronto Star on Tuesday April 6th, 2004 by Susan Sampson in "Cooking 101."
Ingredients:
- 2 egg whites at room temperatures
(discard if there is even the slightest trace of egg yolk as the mixture will not stiffen -- no matter how long you beat it!) - pinch salt
- 2/3 cup granulated sugar (sifted)
- 1 tsp grated lemon zest (I like a pinch more)
(one medium lemon provides about 2 teaspoonsful of zest) - 1/4 tsp vanilla extract
Method:
- cover baking sheets with parchment paper
- preheat oven to 250 F
- in a large bowl, beat egg whites and salt with electric mixer until soft peaks form
- add sugar about 1 tablespoon at a time, beating to blend well after each addition
- mixture should have stiff peaks
- gently fold in lemon zest and vanilla
- drop by heaping teaspoonfuls on to baking sheets
- bake until dry but not brown, about 40 minutes
- cool 5 minutes before removing from baking sheet
- makes 40 - 50
- (makes about 18 if dropping by tablepoonsfuls)
