Lemon Meringue Cookies

after two tries for tsourekia, i am now left with 60 egg white, yep that's right! i have to do something before they spoil. in days gone by i would just chuck them down the kitchen sink, but nowadays i make a concentrated effort in not being wasteful, waste not want not... i could  make egg white omeletes, which i may still, but i could use the cookies as gifts and for our christmas gatherings.. also my husband like to have something sweet  with  his afternoon tea so its christmastime  and i am trying to be extra nice to him! so meringues it is, even tho my kitchen is a total disaster and it makes everyone grumpy, well too bad...it christmastime  and i have to bake.... so ...
i don't know how many this recipe makes but i would double it. thats just my modus operandi, why go to all the trouble for just a few cookies..

4 large egg whites out of firge for 30min before baking
1 cup superfine sugar (caster) you can make your own by processing  regular sugar in your food processor antil it is superfine! super easy!
1/4 tsp lemon extract 
1 tsp lemon zest

-preheat oven to 200 degrees
-make your your bowls  and implements are grease free
-whisk together egg whites until soft peaks are formed

-add 2 tbsp at a time mixing between additions to ensure sugar dissolves
-continue mixing until egg whites are stiff and glossy

-fold in lemon extract and lemon zest and drop by tablespoons onto 2 large parchment or aluminum lined
 baking sheets.
-place in oven for  1 3/4 hours ( thanks Amy for editing)
-turn off and leave door slightly open. leave in oven for 2 hours or overnight

i will be making these in about twenty minutes and hope they turn out ok