Low Fat Lemon Meringue Cookies

Preheat oven to 400°.

Line two baking sheets with baking parchment and set aside.

Beat egg whites and salt in small bowl at high electric-mixer speed until frothy.

With mixer still at high speed, add sugar gradually and continue beating until meringue peaks stiffly (about 4 minutes).

Beat in vanilla, then by hand fold in lemon zest.

Drop meringue from rounded teaspoon onto prepared baking sheets, spacing 2-inches apart.

Set in oven, immediately turn oven off, and let cookies remain in the oven for 2 hours (you can leave them in overnight) Peel meringue off parchment and store in airtight container.