Espresso Meringues

What to do with leftover egg whites? Make meringues!

Makes 2-3 dozen

Ingredients:
2 large egg whites

1/2 teaspoon cream of tartar

2/3 cup granulated sugar

1 teaspoon vanilla extract

1 teaspoon espresso powder

Directions:

1. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.

2. Mix the egg whites in a medium sized bowl until frothy using an electric mixer. Add the cream of tartar and continue to beat until fluffy. Add the sugar in small increments (1-2 tablespoons at a time). Add the espresso powder and vanilla extract when half the sugar has been added. Continue beating the egg white mixture while adding the remaining sugar. Beat until the mixture is smooth and forms stiff peaks.

3. Pipe the meringue onto the prepared baking sheets. Tip: Pipe a small dot of meringue under each corner of the parchment paper This allows the parchment to stay in place.

4. Place baking sheets in the oven and turn off the oven. Let sit in the oven for at least 2 hours, or until meringues are dry.

5. Enjoy!