Meyer Lemon Meringue Cookies

So much good looking citrus around lately.  I love Meyer lemons, they tasty like a very lemony orange.  Meringues are super light, airy confections for whipped egg yolks and sugar with a crisp outer shell and soft inside.   Easy as they are too make, they are easier to eat.  I have the hardest time not eating all of these while they are cooling.  

Also, don't throw out those egg yolks.  Save them for hollandaise, mayonnaise, key lime pie, custard, ice cream.  I think I'm saving mine for pasta.  

Makes about 36 1 1/2 inch cookies.

Meyer Lemon Meringue Cookies

3 egg whites (at room temperature)  (save the yolks!)

1/4 teaspoon cream of tartar

generous pinch of salt

3/4 cup sugar

zest of 1 meyer lemon

1 1/2 teaspoon meyer lemon juice

Heat oven to 200 degrees.  Line 2 half pans with a silpat or parchment paper.  

In a mixing bowl, give eggs a quick beat eggs until foamy, about 10 seconds. Add cream of tartar and salt.  Beat on medium speed until peaks form.  Slowly add sugar, by the tablespoon, beating well after each addition, until all sugar is gone and stiff peaks have formed.  Fold in zest and juice.  

Transfer to a piping bag fitted with a large flower tip.  Pipe cookies of desired size onto lined baking sheet.  Meringues don't expand or rise when baking so they don't require much room.  Cookies can also be formed by being dropped by the spoonful onto the baking sheet.  

Bake 2 hours on upper racks.  Cool in oven 15 minutes.  Remove from oven and cool 20 minutes more.