Meringue Cookies

Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.

Place egg whites and fresh lemon juice in a clean, dry bowl. Beat with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes.

Gradually add powdered sugar and salt while continuing to beat on medium-high speed until stiff peaks form and the mixture is glossy, about 3-4 minutes.

Gently fold the finely chopped pecans or almonds into the meringue mixture using a rubber spatula until evenly distributed.

Transfer the meringue mixture to a piping bag fitted with a medium star or round tip. Pipe small mounds (about 1-2 inches) onto the prepared baking sheet, spacing them 1 inch apart.

Bake for 40-45 minutes until the cookies are dry to the touch and light golden at the edges.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.