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egg whites cream of tartar salt superfine sugar lemon extract lemon food gel
Preheat the oven to 225℉ and line a baking sheet with parchment. Using an electric mixer, beat the egg whites until foamy. Add the cream of tartar and salt and continue to beat into soft peaks.
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Gradually add the sugar. Continue beating until stiff peaks form. Gently fold in the lemon extract and food dye with a spatula. Using a star tip and a pastry bag, pipe small dollops of meringue on the prepared baking sheet.
Bake on the lowest shelf of the oven for about 1 hour or until the meringues easily peel from the paper, are no longer glossy, and feel dry to the touch. Cool in the oven for another hour.
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