Meringue Cookies

• 3 large egg whites, room temperature
• 1 1/2 teaspoons lemon extract or 1 1/2 teaspoons clear vanilla extract
• 1/4 teaspoon cream of tartar
• 1 dash salt
• 2/3 cup granulated sugar

1. Preheat oven to 250F **(200F)**and line 2 baking sheets with parchment paper.
2. In a bowl, add the egg whites, lemon extract, cream of tartar & salt. Beat on medium speed until foamy.
3. Gradually add the sugar, 1 tablespoon at a time, beating on high after each addition. Continue beating until stiff glossy peaks form and the sugar is dissolved, about 7 minutes.
4. Using a pastry bag & large star tip, pipe 1-1/2" stars about 2 " apart on the baking sheet.
5. Bake 40 - 45 minutes or until firm to the touch. Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
6. Remove from the oven and cool completely on baking sheets. Store in an airtight container at room temperature.
7. **FOR CHEWY COOKIES: Bake the cookies at 200F instead of 250F, and leave in the turned off oven for only 45 minute.

egg whites, lemon, cream of tartar, salt, granulated sugar

Taken from www.food.com/recipe/meringue-cookies-528381 (may not work)