Lemon Meringue Cookies

1 (.3-ounce) package sugar-free lemon gelatin
1 cup super-fine or Baker's sugar
6 egg whites, room temperature
1/4 teaspoon salt
1/4 teaspoon cream of tartar

Preheat oven to 250 degrees F. In a small bowl, combine the lemon gelatin and sugar together.

In a large bowl using your electric mixer, beat egg whites until foamy. While beating, add salt and cream of tartar. Add the gelatin/sugar mixture to the egg whites gradually (a tablespoon at a time) while beating; beat to stiff peaks.

Drop batter by tablespoonfuls onto non-stick baking sheets. Bake 90 minutes; turn off the oven, open the door slightly (secure with a wooden spoon), and allow cookies to cool in the oven. Remove from oven and store in a tightly covered (airtight) container.

Yields 50 cookies.