Preheat your oven to 300°F (150°C). In a clean, dry mixing bowl, beat the egg whites at high speed until foamy and soft peaks form.

Slowly add the strained lemon juice and a pinch of salt. Continue beating until firm peaks form.

Gradually incorporate the sugar into the egg white mixture over the next 10 minutes, beating on high until thick and glossy.

Fold in the vanilla extract gently to integrate it into the meringue.

Divide the meringue mixture into separate bowls, add food coloring, and gently fold until colors are incorporated.

Line a baking sheet with parchment paper and pipe small dollops of colored meringue, leaving space between each.

Bake for 10 minutes at 300°F (150°C), then reduce the temperature to 275°F (135°C) for an additional 20 minutes.

Turn off the oven and let the cookies cool inside for at least an hour before transferring them to an airtight container.