Lemon meringues

Ingredients:

• Whites of 3 large eggs
• A pinch of fine salt
• 1/4 tsp cream of tartar
• 3/4 cup superfine sugar
• 1/4 - 0.5 tsp lemon extract
• Special equipment: pastry bag with a star tip

Preparation:

1. Position racks in the upper and lower thirds of the oven and preheat the oven to 120°C.
2. In a large bowl, beat the egg whites and salt with a mixer on medium speed until foamy. Add the cream of tartar and continue beating until soft peaks form. Without stopping the mixer, gradually add the sugar and continue beating until stiff peaks form. Stir in the lemon extract.
3. Transfer the mixture to a pastry bag fitted with a star tip and pipe 2.5cm diameter meringues onto prepared baking sheets, spacing them about 2cm apart. Bake until the meringues are opaque, light, and dry, about 1 hour.
4. Turn off the oven, but leave the meringues inside with the door slightly open until they are completely cool and dry, about 2 hours. Meringues can be stored in an airtight container at room temperature for up to 2 days..