This recipe makes 45 to 60 cookies.
- Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
- In a bowl, add the egg whites, lemon extract, cream of tartar & salt and beat on medium speed until foamy.
- 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).
- Using a pastry bag & large star tip, pipe 1 and 1/2 inch stars about 2 inches apart on the baking sheet.
- Bake for 40 to 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.
- Remove from the oven and cool completely on the baking sheets.
- Store in an airtight container at room temperature.
Note: For chewy cookies, bake them at 200°F instead of 250°F, and leave in the turned off oven for only 45 minutes.