To start I picked an ideal flavor, lemon...one that I love a pie, bar, cookie, really most any version of baked good with lemon is fabulous. I did some light meringue reading and found that they take flavors very well and a meringue cookie is rather simple to make. This is also a smaller recipe, it makes 25 cookies, if making these for a crowd where it would be considered rude if you did not share, consider doubling the recipe.
Ingredients
2 egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
2/3 cup granulated sugar
1 teaspoon lemon zest
1/4 teaspoon lemon extract
These really are simple to make.
Preheat the oven to 200 and prep two cookie sheets with parchment paper or silpat. Put your egg whites in the bowl of your stand mixer, or a sturdy bowl to use with a hand mixer. Beat on medium until they are foamy. Add the salt and cream of tartar. Beat until the eggs begin to thicken, slowly add the sugar as you continue to beat the eggs. Once the mixture is stiff peaks, fold in the zest and extract. Put the mixture in a piping back and pipe onto the baking sheet. Bake in the oven for two hours, rotating as needed based on your oven. We have a slightly hotter spot in the top left so I rotated twice, top to bottom and left to right.
Allow to cool once baked and enjoy!
If you want to get fancy, paint a strip of yellow food coloring in your piping bag prior to adding your mixture, then the cookies will have a fun yellow stripe. If you are making a few flavors this is helpful to ensure you know which flavor each one is!
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