Meringue Cookies

Preheat the oven to 90C (195F) and line the baking tray with parchment paper.

Add the egg whites and sugar to a clean, dry bowl made of metal or glass. Mix with a rubber spatula and place the bowl over a pot with an inch (2-3cm) of slightly simmering water, ensuring the water doesn't touch the bottom of the bowl.

Heat the egg and sugar mixture while stirring continually until the sugar has completely dissolved. Check by rubbing the mixture between fingers or use a thermometer to reach around 60C.

Place the bowl into the stand mixer fitted with a whisk attachment. Add the salt and whisk on medium speed for a minute, then increase to high and whisk until soft peaks form. Add the vanilla extract and lemon juice and whisk to very stiff peaks.

Color the meringue using water-soluble food coloring or paint stripes inside the piping bag for striped patterns.

Fill the piping bag with the mixture and pipe the cookies onto the prepared baking tray, making them around 1.5-inch (3-4cm).

Bake for 1.5 hours on the middle rack without opening the oven door. Turn off the oven, crack open the door, and let cool down completely before serving.