Recipe by Sarah Phillips © 2000 Sarah Phillips CraftyBaking.com
Light and zesty, these cookies are easy to make.
COOKIE RECIPE HELP
2 large egg whites; can be cold from the refrigerator
1/8 teaspoon cream of tartar
2/3 cup sugar
1 teaspoon lemon or lime zest (finely grated)
1/4 teaspoon vanilla extract
few drops yellow or green gel food coloring, optional
1. Preheat oven to 250 degrees F. Line 2 cookie sheets with parchment paper.
2. In a medium, clean, grease-free bowl with an electric mixer on high speed, whip egg whites until foamy.
Add cream of tartar and whip until soft peaks form. Add sugar gradually, whipping until almost stiff but not dry peaks form.
Add in lemon zest and vanilla, with a few drops yellow gel food coloring, optional.
Continue to beat until the whites become stiff, but not dry.
3. Drop by generously rounded teaspoon 2 inches apart on cookie sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip.
4. Bake until completely dry, but not brown, about 40 to 45 minutes. Cool 2 to 3 minutes before removing from baking sheets onto
a wire cake rack to cool.
Store 2 weeks at room temperature in airtight container.