Preheat oven to 350° F. Line a large baking sheet with parchment paper.
In a large bowl, whisk the egg white to stiff peaks with a handheld mixer. Whisk in the agave nectar, lemon zest and almond extract. Fold the almond flour and salt into the wet mixture. Spoon the dough 1 tablespoon at a time onto the prepared baking sheet, leaving 2 inches between each macaroon.
Bake for 10 to 12 minutes, until lightly golden. Let the cookies cool on the baking sheet for 1 hour, then serve.