Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 300ºF (150ºC) and line a baking sheet with parchment paper.
- In a large mixing bowl, beat egg whites and cream of tartar on medium speed until foamy.
- Gradually add sugar while mixing at medium-high speed until glossy and semi-stiff peaks form.
- Mix in caramel flavoring and instant espresso powder until stiff peaks form.
- Drop tablespoon-sized dollops of meringue onto the baking sheet, spaced 1-2 inches apart.
- Bake for 30 minutes, rotate baking sheet, and continue baking for another 30 minutes until dry.
- Turn off the oven and let meringues cool inside for at least an hour.
- Store in an airtight container or serve immediately.
Nutrition
Notes
Use room temperature egg whites for maximum volume. Avoid yolk contamination for fluffier meringues. Store cookies at room temperature and avoid refrigerating them.