6 large Egg Whites, at room temperature
2 teaspoon(s) Fresh Lemon Juice
1/8 teaspoon(s) Salt
1 teaspoon(s) Pure Lemon Extract
1 teaspoon(s) Pure Vanilla Extract
1 1/4 cup(s) Sugar
1. Make the meringues: Preheat oven to 200 degrees F. Line 2 baking pans with parchment paper and set aside. Place egg whites, lemon juice, and salt in a large bowl and beat using a mixer set on low speed until foamy. Add the extracts, increase mixer speed to medium, and add the sugar in a slow, continuous stream. Increase speed to medium high and continue beating until egg whites form satiny, stiff peaks.
2. Bake the cookies: Fit a large piping bag with a large star tip and fill with meringue. Pipe 3-inch S shapes onto prepared baking sheets. Bake without opening oven for 1 hour. Reduce temperature to 175 degrees F and continue to bake for 2 more hours or until cookies are completely dry. Transfer the cookies, on the parchment, to a wire rack to cool — about 45 minutes. Store in an airtight container for up to 1 week.
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