Preheat the oven to 200°F/93.3°C.
Line two baking sheets with parchment paper.
In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium speed for 3 minutes until thick and glossy and stiff peaks form.
Immediately add in sugar, lemon juice and zest, and vanilla extract and beat for one more minute.
Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet.
Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
Store in an airtight container.
Preheat the oven to 200°F/93.3°C.
Line two baking sheets with parchment paper.
In the bowl of a stand mixer affixed with a whisk attachment, add the egg whites. Beat on medium speed for 3 minutes until thick and glossy and stiff peaks form.
Immediately add in sugar, lemon juice and zest, and vanilla extract and beat for one more minute.
Carefully spoon mixture in a piping bag fitted with a star tip. Pipe about one teaspoon of mixture for each cookie onto the prepared baking sheet.
Bake for about 2 hours or until hardened and no longer soft and sticky. Remove from oven and allow to cool completely.
Store in an airtight container.
