Trainwreck Expresso Meringue Cups

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   Preheat oven to 300 degrees. Beat eggwhites and cream of tartar together until stiff peaks are formed. Put meringue into a pastry bag with a large star or leaf tip and pipe mixture around the outside of a large inverted muffin tin, making six cups. Put tin onto a cookie sheet and place into preheated oven. Bake for one hour. Remove from oven and cool completely. Meanwhile, in a small bowl mix together the unflavored gelatin and cool water until dissolved. In a large mixing bowl, add the heavy cream, expresso, french vanilla syrup, and caramel syrup. Beat together on low speed until mixture comes together then slowly drizzle in the gelatin mixture. Increase speed to high and beat together until mixture becomes whipped cream. Spoon or pipe cream mixture into cooled meringue cups. Drizzle tops of cups with the english toffee syrup and garnish with a blend of expresso powder and sugar free substitute. Chill cups for 15 minutes. Serves 6

* Per serving · 4 servings · Values may vary.