Serve these with Lemon Curd.
Preheat oven to 200°F.
Butter and flour a large baking sheet, knocking off excess flour.
In a bowl with an electric mixer beat whites until they hold soft peaks.
Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks.
Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes.
Turn oven off and leave meringues in oven 1 hour more.
With a metal spatula transfer meringues to a rack to cool completely.
Meringue kisses may be kept in an airtight container at room temperature 5 days.
