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Receta Lemon Meringue Cookies
by Global Cookbook

Lemon Meringue Cookies
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Ingredientes

  • 3 x Egg whites, at room temperature
  • 1/4 tsp Cream of tartar
  • 6 Tbsp. Granulated sugar
  • 1 Tbsp. Grated lemon zest

Direcciones

  1. By Lori Longbotham, "Cookies - Food Writers' Favorites"
  2. With electric mixer, beat whites till foamy. Add in cream of tartar, and beat on high speed till soft peaks form. Beat in sugar, 1 Tbsp. at a time; continue beating till stiff and shiny peaks form. Gently mix in lemon zest. Drop mix by heaping Tbsp. onto 2 buttered and floured baking sheets. Bake in preheated 250 degree oven 1 hour. Turn off oven; don't open oven door. Leave cookies undisturbed, in oven for 1 hour. Then transfer to wire racks to cold completely. Store in a tightly covered container.
  3. Note: Recipe can be doubled or possibly tripled if you save egg whites in the freezer, like I do; just defrost and bring to room temperature before using. Like most meringue recipes, you need a low humidity day and utensils which are free from any fat residue, to be successful. Any citrus zest will work fine to vary the flavor.