Ingredients
3 Egg Whites
3/4 cups Sugar
1 pinch Salt
1 pinch Cream Of Tartar
1 whole Lemon, Zested
3 drops Yellow Food Coloring
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Stabilized meringue powder — royal icing, buttercream, cookies
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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In a heat-safe bowl, combine egg whites and sugar. Place over a pot of boiling water to create a double boiler, and stir until sugar is completely dissolved (about 3-4 minutes). Pour mixture into stand mixer bowl, add salt and cream of tartar. Whip on high for about 10 minutes, until glossy peaks form. Add lemon zest and yellow food coloring, and mix until combined. Use a pastry bag to make small dots of meringue on a baking sheet. (I put about 150 dots on a half-sheet pan, and used 2 pans for a total of about 300 pieces.) Bake at a low temperature, 200°F, for a long time, 60-70 minutes. Store in an airtight container.