Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours, 15 minutes
Yield: 24-30 small meringues

INGREDIENTS FOR COFFEE:

• 4 large egg whites
• 1/4 teaspoon salt
• 1 cup sugar
• 3 tablespoons instant regular or decaf coffee (granules)
• 1 teaspoon vanilla extract

INGREDIENTS FOR LEMON:

• 4 large egg whites
• 1 cup sugar
• 4 packed teaspoons finely grated lemon zest

PREPARATION FOR EITHER RECIPE:

1. Preheat over to 250 degrees. Line 2 cookie sheets with parchment paper. Set aside.
2. Separate eggs. Place egg whites in a mixing bowl. Using electric mixer, beat the egg whites and salt on high speed for 4-5 minutes.
3. With the machine running the entire time, sprinkle in the sugar a little at a time as you beat on medium high speed for 10-12 minutes. When you lift the beaters, the meringue should hold its shape and be shiny.
4. With a spatula, fold in the coffee and vanilla (or the lemon zest) until just mixed and striped.
5. Roll down the top of a ziploc bag, 2 or 3 rolls. This will make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the bag. Unroll the cuff and twist the top a few times to close the bag and force the meringue into the bottom of the bag.
6. Using scissors, snip a very small corner off of the bottom of the bag. Squeeze 1-1/2 inch circles of meringue onto the cookie sheets. If it is coming out too slowly, snip the hole a little bigger. If you squeeze slowly and then pull the tip up you will get a pretty top.
7. Place in the oven and bake for 2 hours.
8. Turn off the oven and partially leave the door open. Leave meringues in oven for at least an hour.
9. Remove from oven and carefully remove from the paper. If they stick at all, return them to the oven for another 30 minutes to finish drying out. Cool completely on oven racks. Store in an airtight container.