Course: Dessert    Yield: 40 servings    Prep Time: 40 mins    Cook Time: 60 mins  

Ingredients

• 4 large egg whites
• 1 Cup of superfine sugar
• 1 Tablespoon of instant coffee
• 1/2 Tablespoon of warm water
• 1/4 Teaspoon of cream of tartar
• chocolate to drizzle and chopped hazelnuts (optional)

Instructions

1. Preheat your oven to 200F and place rack in the center of your oven/
2. Prep a cookie sheet with parchment paper on it.
3. Mix warm water with instant coffee and set aside.
4. Prep a piping bag so you can fill it withy our meringue to pipe on the parchment paper.
5. In the bowl of an electric mixer with a whisk attachment, beat the egg whites of med-low until they are foamy. Sprinkle the cream of tartar and continue until you get a soft peak. Slowly add the sugar in, a bit at a time and continue but this time in med-high until you get a stiff peak.
6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks and a glossy texture. Beat in the coffee.
7. Pipe the meringue onto the parchment paper (about 2 inches wide).
8. Bake for an hour and a half. They are done when they are pale and crisp.
9. When done, turn oven off, open a tiny crack in your oven and let the meringues cool for about 2 hours.
10. Drizzle chocolate on them and sprinkle chopped hazelnuts on them for presentation.
11. Cover and store at room temp for about a week.