Lemon Meringue Drops

I love dessert but I hate the guilt that follows it. When baking with egg whites, you really leave the fat and excess calories behind! I will warn you, this is a time-consuming recipe. All and all it will take nearly 3 hours to finish. I did not think about that when I started baking these at 8pm tonight!

Make this recipe!

  • 3 large egg whites
  • 1/4 tsp cream of tartar
  • 1/8 tsp salt
  • 1/2 cup sugar
  • 2 tsp fresh lemon zest

Preheat the oven to 200 and line two baking sheets with parchment paper.

In a medium bowl, with your mixer at high-speed, beat the egg whites, cream of tartar and salt until soft peaks form. Gradually sprinkle in sugar about 2 tablespoons at a time. Beat until the sugar dissolves and meringue stands stiff with glossy peaks. {If your mixer is high enough, this entire process will happen pretty quickly. Don’t over beat this or you’ll end up with a runny mess!}

Gently fold in the lemon zest. And spoon the meringue into a large zip lock bag. Cut the corner off of the bag (or use a decorating bag if you have one!) Pipe the meringue in 1 1/2 inch stars or “kisses”.

Bake the meringues on 2 racks for 1 1/2 hours – until crisp but not brown. Be sure to rotate sheets between the racks halfway through.

Turn the oven off and let the meringues stand in oven for 1 hour longer to dry. Cool completely.

Please from the parchment and store in a tightly covered container at room temperature for up to 1 month!

Lovely treat with only 5 calories and 0 grams of fat!

Enjoy!

B.

source: Good Housekeeping via www.delish.com

Lemon Meringue Drops on FoodistaLemon Meringue Drops

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