Ingredients
Scale
- 3 large egg whites
- 1/8 tsp cream of tartar
- 1 cup (120 g) sifted powdered sugar
- 2 tsp cornstarch
- 1 tbsp finely grated lemon zest
- 1–2 tsp fresh lemon juice
Instructions
- Preheat oven to 325°F (160°C) and line a baking sheet with parchment or a silicone mat.
- Whip egg whites and cream of tartar on medium-high until soft peaks form (about 2–3 minutes).
- Gradually add sifted powdered sugar and cornstarch, then fold in lemon zest and lemon juice until the batter is glossy and pipeable.
- Using a piping bag or two spoons, drop 1-inch rounds onto the lined sheet, spacing them 1–1.5 inches apart.
- Bake for 15–18 minutes, or until the tops are dry and just beginning to set. Let cool completely on the sheet.
Notes
For uniform cookies, pipe with a template under parchment or use a 1-inch round piping tip. Ensure egg whites are at room temperature for faster whipping.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free