[mv_schema_meta name="Preheat the Oven"]Preheat your oven to 275 F and line two baking sheets with parchment paper or silpat mats.

[mv_schema_meta name="Beat the Egg Whites"]Add the egg whites to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-low speed until the egg whites become frothy; about 30 seconds. Add the cream of tartar and continue mixing on medium-low speed.

[mv_schema_meta name="Add the Sugar Slowly"]Slowly add the granulated sugar, about one tablespoon at a time. Once all of the sugar has been incorporated, turn the mixer to medium speed and beat until the meringue holds stiff peaks; about 3 minutes.

[mv_schema_meta name="Add Lemon"]Once the meringue holds stiff peaks, add the lemon zest and lemon extract and mix just until combined; about 15 seconds on low speed.

[mv_schema_meta name="Paint Stripes on the Meringues"]If you want the meringues to have yellow stripes, use a small spatula or food brush to paint four vertical lines of gel food coloring on the inside of a disposable piping bag fitted with a round or star tip.

[mv_schema_meta name="Fill Piping Bag"]Carefully fill the bag with meringue, trying not to smudge your food coloring lines as much as possible.

[mv_schema_meta name="Pipe the Meringues"]Pipe 1” meringues on to the prepared baking sheet, making sure to pipe them at least 1” apart.

[mv_schema_meta name="Bake the Meringues"]Bake the meringues for 50-55 minutes or until they are dry and crisp.

[mv_schema_meta name="Open Oven and Let Cool"]Open the oven door, turn off the oven, and allow the meringues to cool to room temperature.