Double Vanilla Meringue Cookies

Author:Inspired by
Yield:48 meringue


1 pkg. espresso powder
1/4 cups sugar
3 tsp. vanilla extract
3 large egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 cups sugar


  1. Preheat oven to 325°F. Place 1/4 cup sugar and the espresso powder in a small bowl and mix well .
  2. 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.
  3. 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.)
  4. 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