Lemon and Vanilla Bean Meringue Cookies

Prep Time: 10 minutes
Cook Time: 3 hours

4 egg whites
1/2 t cider vinegar
1 c sugar
2 t vanilla extract
1 vanilla bean (optional)
zest from 1 lemon

1. Preheat oven to 225. In a large mixing bowl, beat egg whites until frothy with an electric mixer.

2. Add in the vinegar and continue to beat until soft peaks form.

3. Gradually beat in the sugar and continue beating until firm peaks form and the batter is glossy.

4. With a paring knife, cut vanilla bean pod length wise. With the side of the knife, scrape out the vanilla bean seeds. Add to mixture along with the lemon zest and vanilla extract. Beat thoroughly to combine.

5. On a foil lined baking sheet, place tablespoon size dollops about a inch apart. You will use 2 cookie sheets with about 22 dollops per sheet.

6. Place in middle of the oven and bake for 3 hours or until cookies are no longer gooey in the center. After the 3 hours, turn the oven off and leave cookies in the oven for another hour to cool.

7. Remove cooled cookies from the sheet and store in an airtight container.

ENJOY!!

Note: You can make a chocolate version of these cookies by leaving out the lemon zest and adding in 4 T of unsweetened cocoa powder. You can also make a marbled cookie by making half chocolate and half vanilla bean (again no lemon, and only use 2 T cocoa powder). To marble them together, put a small dollop of vanilla with a small dollop of chocolate on top. Marble each combined dollop with a toothpick while on the sheet.