Espresso Meringues

These coffee flavored meringues are melt-in-your-mouth delicious. The key? Keep it slow and steady. These desserts bake at a low temp and need to cool slowly in the oven to prevent cracking. 

1. Leave the egg whites on the counter for 30 minutes to bring them to room temperature.

2. Preheat the oven to 200F and line two baking sheets with parchment paper. Place your oven racks on the bottom and middle shelf to keep the meringues from cracking. 

3. In a large glass or porcelain bowl, beat the egg whites until frothy. Then add the cream of tartar and beat for another minute. 

4. Next, add the espresso powder and beat until well incorporated. 

5. Add the cane sugar one tablespoon per minute as you continue to beat, until stiff peaks form.

6. Using a pastry bag and a large piping tip, pipe the meringues onto the baking sheets. Sprinkle them with more espresso powder. 

7. Bake for 2 hours, switching the top and bottom trays about halfway through for even baking. (Start checking on the meringues about 1 hr, 30 mins into the baking time to ensure they're not getting overbaked/overly brown.)

8. Turn off the oven and prop the door open with a wooden spoon to let the meringues cool gradually for several hours until they are cool and dry to the touch.