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1
Position racks in the upper and lower thirds of the oven and preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
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2
Fit a large pastry bag or large resealable plastic bag with a star tip.
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3
Beat the egg whites and cream of tartar in a large bowl with a mixer on medium speed until foamy.
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4
Increase the speed to medium high and beat until thick and opaque, about 1 more minute.
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5
Gradually add the sugar and beat until stiff shiny peaks form.
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6
Beat in 3/4 teaspoon vanilla.
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7
Transfer half of the meringue to a separate bowl; beat the espresso powder and the remaining 1/4 teaspoon vanilla into the remaining meringue.
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8
Holding the pastry bag in your hand, use a rubber spatula to spread the plain meringue on one side of the bag, filling the bag only half full.
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9
Turn the bag around and spread the coffee meringue on the other half of the bag.
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10
Twist the end of the bag so the 2 colors squish together.
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11
Pipe 1 1/2-inch meringues on the baking sheets, about 2 inches apart.
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12
Decorate with sprinkles.
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13
Bake, switching the pans halfway through, until the meringues are firm, about 2 hours.
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14
Turn off the oven and leave the meringues inside until dry and crisp, about 1 more hour.
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15
Photograph by Levi Brown
