SUSPIROS / MERENGUE COOKIES

3 egg whites
1 cup of sugar
1/2 teaspoon of lemon juice (optional)

Beat the egg whites until soft peaks form. Then add the sugar, one tablespoon at a time and continue to beat until mixture forms stiff peaks. Add lemon juice.

Line a baking sheet with foil or wax paper and add non-stick spray or coat with butter. Drop merengue mixture by spoonfuls one by one onto baking sheet. Allow enough space between each as they will grow as they bake.

Bake at 350 degrees for approximately 20-30 minutes or until edges start to turn a light brown. Allow to cool completely on baking sheet before removing