Coffee Meringues

1. 1

   Heat oven to 350u00b0 F and line a large cookie sheet with aluminum foil.

2. 2

   In a stand mixer fitted with a whisk, beat the egg whites with the salt until they begin to foam. Add the brown sugar, vanilla, and espresso powder and continue to beat until the batter is glossy and stiff peaks form when you lift the whisk.

3. 3

   Drop batter by the teaspoonful onto the cookie sheet about 1 to 1 1/2 inches apart. (These don't spread much.) Top each cookie with a toasted pecan half. Place cookie sheet in oven and turn the oven off. The cookies will be ready in three hours. (If your oven doesn't hold temperature, see my headnote for instructions on how to bake!)

* Per serving · 4 servings · Values may vary.

No additional tips available.