Lemon Meringue Kisses

Directions

1. 1

   2 large egg whites -- room temperature pinch salt 2/3 cup sugar -- sifted 1 teaspoon lemon zest -- finely grated 1/4 teaspoon vanilla extrac

2. 2

   Beat egg whites with salt til soft peaks form

3. 3

   Add sugar very slowly, beating well between additions, til egg whites are stiff but not dry

4. 4

   Fold in lemon zest and vanilla

5. 5

   Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag fitted with a 1/2-inch star tip

6. 6

   Bake til dry, but not brown, 40 to 45 minutes

7. 7

   Cool 2 to 3 minutes before removing from baking sheets

8. 8

   Can be stored up to 2 weeks in an airtight container.)