| 1 | Preheat oven to 250°F. |
| 2 | Line a cookie sheet with parchment or brown paper and lightly draw circles on it with a pencil. |
| 3 | In a medium bowl, beat the egg whites until stiff. |
| 4 | Add sugar gradually with cream of tartar and keep beating 5 minutes. |
| 5 | Beat in vanilla and lemon juice. |
| 6 | Mixture should be stiff and glossy. |
| 7 | Do not beat until dry. |
| 8 | Spoon the meringue into a pastry bag with a ?inch plain or star tip or use a spoon. |
| 9 | To make the meringues, pipe or spoon out meringue onto the parchment following the outling of each circle. |
| 10 | Bake the meringues on the middle oven rack until just lightly browned, about 8-10 minutes. |
| 11 | Turn off the oven and leave the meringues in it, with the door closed, for about an hour. |
| 12 | Use at once or store in a very tightly covered container for up to a day |
