Instant and ground coffee pack a double punch in these airy bite-size delights. To make these kosher for Passover, omit the cream of tartar.
1-1/2 tsp (7 mL) instant coffee granules
2 egg whites
1 pinch cream of tartar
1/2 cup (125 mL) granulated sugar
1/2 tsp (2 mL) ground coffee
In large bowl, dissolve instant coffee in 1/2 tsp (2 mL) water. Add egg whites and cream of tartar; beat until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form. Fold in ground coffee (if using).
Using pastry bag or spoon, pipe meringue into 1-inch (2.5 cm) mounds on parchment paper-lined baking sheets. Bake in top and bottom thirds of 200 degrees F. (100 degrees C.) oven for about 2 hours or until dry, rotating and switching pans halfway through. Turn off oven; let stand in oven for 30 minutes. Let cool on rack. (Make-ahead: Store layered between waxed paper in airtight container for up to 1 week.)