3 Egg whites
225g (1cup) of sugar (can be less if a less sweet cookie is preferred)
50g (1/3cup) mesquite flour
4g (1tsp) of salt
40ml (3tbsp) of lemon juice
Mix the sugar and mesquite flour together. Without stopping, slowly add the sugar/mesquite flour to the egg whites as they are beaten with an electric mixer. Add the salt and lemon juice while continuing to beat the mixture. Continue beating until a consistency is reached, such that when the mixing bowl is inverted the mixture does not fall from the bowl. Immediately after beating, place the spoon size drops on a cookie sheet with waxed paper (it is preferred that the cookie sheet has holes). Place in an oven with very low temperature (about 100 C) for about an hour to an hour and a half. Be careful not to let the cookies brown.