Lavender Clementine Meringues

Preheat oven to 200 degrees F. Line two baking sheets with parchment paper or Silpats.

Place the egg whites in the bowl of an electric stand mixer with the whisk attachment. Beat egg whites, on medium speed, until foamy. Add the salt and increase speed to medium-high and sprinkle in the sugar. Beat until you see stiff peaks.

Fold in the zest and vanilla. Spoon the mixture into a piping bag with a wide star tip. Pipe about a teaspoon of meringue onto the baking sheet to create mini meringues. Continue until it is all gone.

Bake for 2 hours. Let cool for 10 minutes.