January Meringue: Lemon Twists

I bought this gorgeous book at Anthropologie during New Year's.
2013 = 1 Meringue a Month

The ingredients.

Waiting f-o-r-e-v-e-r for the egg whites to reach room temperature.

This is what we're making.

Soft peaks forming. Three egg whites and cream of tartar.
Note: even though it look pretty, it tastes pretty yucky right now.

Sugar. A tablespoon at a time.

A dash of salt. 

Gettin' stiff and glossy.

The zest from our Greenling, local, organic lemon.

A bit of juice.

Another dash. 

Bake 90 minutes at 200 degrees + Rest 60 minutes in oven = Lemon Heavens