Instructions: Preheat oven to 250F. Prepare 2 cookie sheets with parchment paper, brown paper
bag or foil (I use parchment but see the other suggestions often). Whip room temperature egg whites with cream of tartar until foamy. Add sugar and whip at higher speed to stiff peaks. Fold in (by hand) espresso powder, sifted cocoa (and chips, if using). Drop with a spoon, ice cream scoop or pipe (Ive been playing with piping from an everyday gallon plastic storage bag - snip a tiny bit off the corner)

onto the baking sheet in whatever size you want (I like very small, about the size of a quarter to a half dollar to pop some flavor and crunch in my mouth when I have that urge). Bake for 60 minutes (stagger sheets and in for 2-8 hours. (The oven temperature varies in recipes from 250 - 300 degrees .. Ive had some seem "burnt," especially with cocoa in them, so I keep it low and move the sheets). Time varies, too .. some say as little as bake 25 minutes and leave in for 25, then cool on rack, others bake 40 minutes, etc. ... just experiment for your preference, if you like the concept of meringues at all. The above is my preference.)

Makes about 60 small cookies. Store in airtight tin. These dont last long .. they go soggy within a few days, in my experience.

NOTES : Meringue cookies are infinitely variable and here is one I came up with last night that I, personally, find truly flavorful and satisfying when sweet and crunchy is desired.

Once you have egg whites beaten to stiff (not dry) peaks, you can flavor them most any way you want. These are the proportions Im using now but you may want to use more or less ... add a different extract, etc. Its a very forgiving recipe .. a concept, really, it seems. Ive seen the amount of sugar vary up to twice as much or more, the cooking time from 25 minutes to 40 to an hour, dont want cocoa? .. leave it out, etc. If you like the idea, experiment a bit and youll find what you like.

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