4 egg whites
¼ tsp cream of tartar
1 cup fine sugar
1 tsp vanilla extract (or almond extract)
Optional - Lemon or orange zest
Preheat oven to 250 F
In large bowl, beat egg white on low speed until they are frothy. Add the cream of tartar and continue beating until the whites form soft peaks. Add the sugar very, very slowly so that the egg whites can incorporate it. Continue beating until the sugar is dissolved and white, shiny peaks form. Beat the vanilla in last, but also slowly. At this point you can add you zest very slowly as well.Cover cookie sheet with baking parchment (wax paper). You can either spoon drop the mixture onto the sheet or use a pastry bag to put on the cookie sheet.
Bake 1 hour
Leave the meringue in the oven for an additional hour with the heat turned off and the oven door closed.
Makes – 24 cookies