These are actually leftover 7 minute meringue frosting that i made to go along with chocolate cupcakes. They are coffee flavoured, with a hint of caramel from the brown sugar that is used in place of the white.
They are a tad too sweet on its own without the cake to balance the sweetness. But they do possess the typical meringue cookies qualities - Crisp on the outside and wonderfully chewy and moist inside.
Recipe from Maida Heatter's "Book of Great Desserts"
4 egg whites
11/2 C Brown Sugar
1 TBS coffee + 1/4 + 1 TBS hot water
1 TSP Cream of Tartar
1/8 TSP salt
11/2 TSP vanilla extract
1. Mix everything except vanilla. On top of a double boiler, place over moderate heat, over hot water.
2. Beat with electric mixer for 5 minutes, until the mixture stands in peaks when withdrawn.
3. Immediately in order to stop cooking, transfer mixture to a large mixing bowl. Add vanilla. Beat at high speed until the mixture is smooth and stiff.