Coffee Cream Meringues

Heat oven to 200°F. Line baking sheets with parchment paper.

In a large metal or glass bowl, whisk together egg whites, sugar and cream of tartar. Set bowl over (but not in) saucepan of simmering water and cook, whisking constantly, until sugar has dissolved and whites are very warm to the touch, 3 to 4 minutes.

Remove from heat and, using electric mixer, beat on low speed, gradually increasing speed to high, until glossy soft peaks form, about 5 minutes. Beat in coffee extract.

Fit pastry bag with 1/2-inch round pastry tip.  Spoon egg white mixture into bag and pipe meringue into kisses about 1½ inches wide at base and 1½ inches high onto prepared baking sheets.

Bake meringues until just set on outside, 60 to 75 minutes. Transfer to wire rack, dust with espresso powder, and let them cool completely.