Lemon Meringue Cookies....Easy and Festive

 

 

                                                

For formal parties, an antique compote or crystal punch bowl displays your most special sweets to spectacular effect. Our meringue cookies tinted with edible sparkling dust emulate the shape and glow of vintage ornaments.
 Ingredients

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• 6 large egg whites, at room temperature
• 2 teaspoon(s) fresh lemon juice
• 1/8 teaspoon(s) salt
• 1 teaspoon(s) pure lemon extract
• 1 teaspoon(s) pure vanilla extract
• 1 1/4 cup(s) sugar

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Directions

1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool -- about 45 minutes. Store in an airtight container for up to 1 week.