With the mixer and silicone whisk, beat on medium speed until soft peaks form.
Slowly add the sugar while continuing to beat until well incorporated.
Add the lime juice, salt and vanilla extract and continue beating on high speed until the egg whites have increased in volume and begin to form stiff peaks.
When stiff peaks form, you can add the food coloring of your choice or leave it white.
Carefully transfer the meringue to a piping bag with the star tip of your choice.
Preheat the oven to 200°f and line the baking pans with parchment paper.
Arrange the meringue on the trays creating swirls, flowers or rosettes, spaced about 5 cm apart.
Bake them for about 1 h - 1 h 1 ⁄ 2 or until the sighs are firm and crisp.
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