Instructions: In small mixer bowl, beat egg whites, lemon juice and salt at low speed until foamy. Gradually increase speed and beat to high peak stage. Add other ingredients, continue beating at high speed, scraping edges of bowl, until mixture stands in stiff peaks. Use pastry bag with plain tip to squeeze 1x4" strips on cookie sheet lined with brown paper. Bake at 200 for 1 hour. Turn off heat but DO NOT OPEN OVEN DOOR. Let cookies dry at least 2 hours or overnight. Carefully remoe with spatula; store in air-tight container. 10 calories per cookie.

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