DIRECTIONS – MERINGUES:
1.) Use an egg separator to carefully separate egg whites from egg yolks. Allow egg whites to sit at room temperature for at least 30 minutes. This will help create more volume in the meringues!
2.) Preheat oven to 250 degrees and line two baking sheets with parchment paper.
3.) In the bowl of a stand mixer fitted with the whisk attachment beat egg whites, cream of tartar, and salt on medium speed until soft peaks form.
4.) Add 1 ½ cups sugar a little bit at a time, beating on high speed until stiff peaks form and meringue is no longer gritty, scrapping down the sides of the bowl. This will take about 10-15 minutes. Note: hand beaters are not recommended as they do not get as much speed and therefore volume in your egg whites.
5.) Beat in lemon juice and vanilla extract. Using a rubber spatula, gently fold in cornstarch.
6.) Using a spring loaded ice cream scoop, gently scoop out rounds of meringue onto prepared baking sheets about 2” apart.
7.) Use the back of a small spoon to create indents in the middle of each meringue for the filling.
8.) Bake 40-45 minutes until meringues are dry to the touch.
9.) Turn off oven and let meringue dry out completely in oven with the door closed for 30 minutes.