Instructions

Preheat oven to 220F.

1. Beat egg whites at a high speed.
2. Gradually add sugar, 2 tablespoons at a time.  Beat well after each addition.
3. Add lemon juice. Keep beating until stiff peak.
4. Once you add color (if using) beat one more minute.
5. Pipe meringue through a pastry bag.  Pipe small mounds onto a baking sheet lined with parchment paper.
6. Bake 1-1/2 hr. Leave them in the oven after it is turned off to continue drying without browning