Beat the egg whites and salt until stiff – this took about 3 minutes in my Bosch, but may take longer depending on your mixer.  They'll be nice and fluffy and will at least double in volume.

Add the last 3 ingredients and mix in well.

Using a ladle, drop spoonfuls onto 2 parchment paper lined cookie sheets.  Keep stirring as you do this because the syrup tends to sink to the bottom.  If you fill up 2 cookie sheets and you have a bunch of batter left, just lightly drop more on top of each cookie to give them height and more fluffiness.  (If you want them to cook faster, though, use more than 2 cookie sheets and keep them all thin.)

Bake them for 15 minutes at 300* and then an hour or two at 200* until crisp, depending on how tall you made them.  Be careful not to let them burn, I burned a few in my first batch – mostly the ones I had on the bottom shelf of the oven, so I won't put any there again.  Last time I made them I did 350* for 5 minutes (any longer at that temp and the bottoms would burn), then turned the oven down to 200* for 2 hours or maybe a little more to get them golden and crisp through.  I started checking mine after an hour to make sure they weren't burning.  When they're done they'll be a very light golden brown.

See more pictures below...