1. In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.

2. Add the powdered sugar, while beating on low. Add the lemon juice.

3. Keep beating for 5–7 minutes until the meringue is thick, glossy, and holds its shape when lifted. It should look like marshmallow fluff!

4. Set aside 5 heaping tablespoons of meringue in a small bowl (this will top the cookies later).

5. Line a flat baking tray with parchment paper. Place the dough on the tray. Roll the dough to a thick dough using a rolling pin. Dust with flour if it sticks, do not hesitate to use a lot on top to help you roll out the dough.

6. Spread the reserved meringue evenly over the dough with a spatula.

7. Freeze for 4+ hours (or overnight). This step is key, it firms up the dough for clean cuts!

8. Preheat the oven to 165°C (330°F). Line a baking sheet with parchment paper.

9. Remove the dough from the freezer. Dip a star-shaped cookie cutter in water before each cut (this prevents sticking).

10. Cut out stars and place them on the baking sheet. If the meringue smudges, smooth it with a spoon.

11. Bake for 5–7 minutes until the edges are just golden. Watch closely, they burn easily!

12. Let them cool fully on the parchment paper before removing, to avoid breaking.

Enjoy ! Happy Holidays !