3 large egg whites
½ t. cream of tartar
¾ cup sugar
½ t. vanilla
1½ t. instant espresso powder
1 T. whole roasted coffee beans
In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder. Spoon meringue in 1½- to 2-inch-wide mounds, about 1 inch apart, onto parchment-lined or buttered and floured 12- by 15-inch baking sheets. Gently place one coffee bean on each mound. Bake in a 200 F oven until meringues are light brown and give slightly when gently pressed, 1¼ to 1½ hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour. Slide a spatula under meringues to release.
Recipe courtesy of myrecipes.com