Portion size:60 cookies
Ingredients
1-1/2 tsp (7 mL) instant coffee granules
2 egg whites1 pinch cream of tartar
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) ground coffee, (optional)
Method
Method
- In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water.
- Add egg whites and cream of tartar; beat until soft peaks form.
- Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form.
- Fold in ground coffee (if using).
- Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets.
- Bake in top and bottom thirds of 200?F (100?C) oven for about 2 hours or until dry, rotating and switching pans halfway through.
- Turn off oven; let stand in oven for 30 minutes.
- Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)
