Jen @ FitterSelf

Cappuccino Meringue Cookies Ingredients: 3 large egg whites 1/2 tsp cream of tartar 3/4 C white sugar 1 tsp vanilla 1 1/2 Tbsp instant cappuccino powder, or other instant coffee mix Preparation: Preheat your oven to 200°F. In your mixing bowl, combine egg whites and cream of tartar. Beat on high speed until thick and foamy. This step will take a few minutes, so just monitor it. You want to form soft peaks here. Gradually add the sugar, about 3 Tbsp at a time. Continue to beat until it has formed stiff peaks. Gradually beat in the vanilla and cappuccino powder, scraping down sides with a spatula to ensure everything is mixed in evenly. Spoon out ~ 2 Tbsp of meringue mix into individual mounds on a parchment lined baking sheet, approximately 1 inch apart. I found that using two teaspoons worked best to avoid a mess. I also ended up filling two baking sheets. Bake for 90 minutes at 200°F, undisturbed. Turn off your oven after 90 minutes, and allow the cookies to sit in the oven for an additional hour. This step is crucial to forming a nice crunchy exterior and soft, chewy interior.