Preheat oven to 200 degrees F. Line 2 baking sheests with parchment paper or silicone baking mats.
In a medium saucepan, pour water to a depth to 1 inch; bring to a boil over medium heat; reduce heat to low and simmer.
In a large bowl, whisk together egg whites, sugar, and cream of tartar. Place bowl in saucepan and continue to whisk egg mixture until it registers 140 degrees on a candy thermometer and remove from pan.
Beat egg mixture at high speed with a stand mixer or a hand-held mixer, for 8 minutes or until thick, glossy, and tripled in volume. Stir in zest.
Place mixutre in a pstry bag fitted with a large star tip. Pipe 2-inch rounds onto prepared baking sheets; sprinkle with ground almonds.
Bake for 1 – 1 1/2 hours or until firm and dry. Turn off oven and le tmeringues stand in oven, with door closed, for 2 hours. Store in an airtight container for up to 1 week.
Pastry bags and supplies can be found at your local art supply or craft store. These are great, multi-use supplies that can also be used for deviled eggs, cookie decorating, and many other uses for recipes found on the EB website!
Almonds can be omitted from this recipe if you are concerned about nut allergies.