Lemon Meringue Drops

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

1. Preheat the oven to 200 and line two baking sheets with parchment paper.
2. 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!}
3. 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".
4. 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.
5. Turn the oven off and let the meringues stand in oven for 1 hour longer to dry. Cool completely.

egg whites, cream of tartar, salt, sugar, lemon zest fresh

Taken from www.yummly.com/recipe/Lemon-Meringue-Drops-1662187 (may not work)