Ingredients
Preheat oven to 400 degrees. Line two baking sheets with parchment paper, set aside.
Beat egg whites and salt in small bowl at high speed until frothy. With mixer still at high speed, add sugar gradually and continue beating until meringue forms stiff peaks (about 4 minutes). Beat in vanilla, fold in lemon zest.
Drop meringue from rounded teaspoon 2 inches apart onto prepared baking sheets. Set cookies in oven, (turn oven off) leave in oven for 2 hours or overnight, remove meringue from parchment and store in airtight container.
