Preheat the oven to 325 degrees and line 2 baking sheets with parchment
or brown paper. Line cooling racks with damp towels. Mix the flour and
salt together and set aside.
Beat the egg whites in a large bowl with an electric mixer on high
until soft peaks begin to form, about 3 minutes. While the mixer is
still running, gradually add the sugar, about a Tablespoon at a time,
and continue beating until the mixture stands up in stiff glossy peaks,
about 5 minutes of beating in all.
Reduce the speed of the mixer to low and blend in the flour mixture
and the vanilla, almond, and orange extracts. (Do not overmix the batter
at this stage, as the protein in the flour might become overdeveloped,
which can result in chewy cookies.)
Drop the batter by heaping Tablespoons onto the lined baking sheets
about 2 inches apart (you will have about 24 cookies). Bake the cookies
just until they are golden and set, about 15 minutes. Slide the paper
liners, still with the macaroons attached to them, to the lined cooling
racks. Let cookies cool completely, then peel away the paper.
Store the macaroons in an airtight container.
Do not refrigerate or freeze macaroons.