instant coffee powder
egg whites, room temperature
1Heat oven to 250 degrees.
2Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
3In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
4In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
5Add cream of tartar, and continue beating at medium speed until soft peaks form.
6Increase beater speed to high, and gradually beat in sugar-coffee mixture.
7Continue beating until soft peaks form and mixture has a glossy sheen.
8To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
9Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter.
10Lift up tip and stop squeezing.
11Leave 1" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies.
12Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
13(After the first hour, it's okay to peek just once.)
14Remove the meringues from the cookie sheet with a spatula.
15Store in airtight container--makes about 3 dozen.