Espresso Meringue

Made these meringues few times already , so easy yet so yummy . Most of the time i only have 2-3 pieces of them just because they’re sweet , i guess that’s why it’s called meringue !! I love this kind though because it has espresso in there , i used instant espresso , and since i loved mocha / coffee stuff .. this becomes my preference compared to regular meringue which nothing but sweet . Nick also loves this ,he requested it few times already for me to make them . Anyway .. make sure your oven is in the low temperature , and after finished baking them , do not open the door and let it sit for 2 hours , so it will get done and crunchy , or else u’ll get a sticky meringue !

You will need :

3 egg whites , room temperature

pinch of salt

3/4 cup sugar ( put sugar in a food processor , and pulse it so it will become super fine , this is what you need for meringue )

1/8 tsp. cream of tartar

1/4 tsp. vanilla extract

2 tsp. instant espresso powder

Preheat oven to 300 F

In a mixing bowl , beat egg whites , salt about 1 minute , it should be frothy , then add sugar , 1 tbsp. at a time ( medium high speed ) , add cream of tartar and vanilla extract and espresso powder . Increase the speed to high and beat 5 minutes until it becomes stiff .

Once it’s ready , i use pastry bag with rosette tip , and squeeze them out nicely on a baking sheet lined with parchment paper . And bake 30 minutes , with the rack in the middle of the oven , and then rotate and bake another 30 minutes . Once it’s done , let it sit in the oven for 2 hours to finish cooling . Store in airtight container .