Instructions: 1. Preheat oven to 250 degrees F.

2. Cover two baking sheets with parchment paper or aluminum foil.

3. Beat egg whites with salt until soft peaks form. Add sugar very slowly, beating well between additions, until egg whites are stiff but not dry.

Fold in lemon zest and vanilla.

4. Drop by teaspoonfuls onto the baking sheets or pipe small kisses with a pastry bag, fitted with a 1/2-inch star tip. Bake until dry but not brown, 40 to 45 minutes.

5. Cool 2 to 3 minutes before removing from the baking sheets.

(The meringues can be stored for up to 2 weeks in an airtight container.)

Makes 50 kisses.

"These tiny, subtly flavored meringues must be cooked slowly so their outsides are powdery and crisp, yet the insides are chewy and yielding."

0 g fibre

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