Coffee Meringue Cookies

Coffee Meringue Cookies

Meringues are pure heaven: sweet, light, no fat, and they keep well for days. They take a little time but need no watching in the oven, so turn on the Tivo and catch up on a few shows. Before you know it, these light-as-a-feather delights will be done.

This recipe makes about 3 dozen cookies. Store in an air-tight jar or tin for up to two weeks. 

Coffee Meringue Cookies Ingredients: 
4 large egg whites 
1/4 tsp salt 
1 cup sugar 
3 Tbsp espresso powder* 
1 tsp pure vanilla extract

*Or Original Blend pulverized to a powder. Pour some onto wax paper, cover with another sheet of wax paper, and use a rolling pin to pulverize. Measure and add to the recipe.

Optional: Whole coffee beans or chocolate chips to decorate; or unsweetened cocoa to sprinkle onto the cookies.

Directions: 
Place oven racks into the oven so that there are three levels. Preheat the oven to 250° F. 
Line two baking sheets with parchment or waxed paper. Use masking tape as necessary. 
In an electric mixer bowl, beat egg whites with salt on high until the mixture is foamy. 
Add sugar one tablespoon at a time, beating until stiff peaks form. Stir in the rest of the ingredients. 
Drop tablespoons of batter onto the baking sheets, allowing about an inch between cookies. 
Add beans, chips or cocoa powder, as desired. Bake for two hours or until dry.