For the pink meringue, beat egg whites and salt until semi-solid. Add lemon juice and sugar one tablespoon at a time. Continue beating until the mixture is stiff.
Color the mixture pink with a few drops of food coloring. Using a piping bag, pipe approx. 1-2 cm large bars onto baking paper. Let dry at 120°C hot air for 80 minutes.
Serve the pink meringue.