Cafe au Lait Meringue Ghosts
Ingredients
- 3 egg whites, at room temperature
- 1/2 teaspoon cream of tartar
- Pinch of salt
- 3/4 cup sugar
- 1 tablespoon plus 1 teaspoon instant expresso powder
- 1 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper; set aside. In the bowl of an electric mixer with a whisk attachment, beat egg whites, cream of tartar and salt on high speed until foamy. With the machine running, gradually add the sugar. When half the mixture is incorporated, add the expresso powder and vanilla. Continue beating until all the sugar and expresso powder is dissolved and the meringue is shiny and stiff. Transfer meringue to a pastry bag fitted with a large round tip and pipe 3-inch swirls on the prepared baking sheet. Alternatively, spoon mixture into 10 to 12 mounds. Place baking sheet in oven, turn oven off and leave cookies in the closed oven, undisturbed, until crisp and completely dry, at least 2 hours and up to overnight. Store in an airtight container. Makes 10-12 large meringue ghosts.