Gorete's Meringue Cookies (Suspiros)

This recipe makes 45 to 60 cookies.

1. Preheat the oven to 250°F and line 2 baking sheets with parchment paper.
2. In a bowl, add the egg whites, lemon extract, cream of tartar & salt and beat on medium speed until foamy.
3. Gradually add the sugar (1 tablespoon at a time), beating on high after each addition.
4. Continue beating until stiff glossy peaks form and the sugar is dissolved (about 7 minutes).
5. Using a pastry bag & large star tip, pipe 1 and 1/2 inch stars about 2 inches apart on the baking sheet.
6. Bake for 40 to 45 minutes or until firm to the touch.
7. Turn oven off and leave the meringues in the oven for 1 hour with the door closed.
8. Remove from the oven and cool completely on the baking sheets.
9. 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.