Double Vanilla Meringue Cookies
|Author:||Inspired by weightwatchers.com|
|1 pkg.||espresso powder|
|3 tsp.||vanilla extract|
|3 large||egg whites|
|1/4 tsp.||cream of tartar|
- Preheat oven to 325°F. Place 1/4 cup sugar and the espresso powder in a small bowl and mix well .
- In another bowl, beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Gradually add the 3/4 cup sugar, a tablespoon at the time, beating until stiff peaks form.
- Gradually add the sugar and espresso mixture and the vanilla extract; beat until just combined. (Stiff peaks will take on the consistency of marshmallow cream.)
- Cover a baking sheet with parchment paper. Drop batter by level tablespoonfuls onto prepared baking sheet. Bake until crisp, about 35 minutes. Cook on a wire rack. Repeat procedure with remaining batter, reusing parchment paper. Store in an airtight container