Directions:
- Adjust the oven racks to divide oven into even thirds.
- Preheat oven to 250°.
- Beat egg whites, cream of tartar, and salt with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Add espresso and vanilla; beat until well-blended.
- Cover 2 baking sheets with parchment paper; secure to the baking sheets with masking tape. Drop batter by level tablespoons onto prepared baking sheets. Top each mound with 1 coffee bean. Sprinkle evenly with cocoa. Bake at 250° for 2 hours or until dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off, and partially open the oven door; leave meringues in oven 1 hour. Remove from oven; carefully remove meringues from paper. Cool completely on wire racks.
- Note: Do not use egg substitute in place of egg whites.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2777.2 Kcal (11628 kJ) | ||
| Calories from fat | 1296.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 144.08g | 222% | |
|---|---|---|---|
| Cholesterol | 62.4mg | 21% | |
| Sodium | 389.06mg | 16% | |
| Potassium | 1775.24mg | 38% | |
| Total Carbs | 329.27g | 110% | |
| Sugars | 246.23g | 985% | |
| Dietary Fiber | 38.6g | 154% | |
| Protein | 43.36g | 87% | |
| Iron | 14.5mg | 81% | |
| Calcium | 484.7mg | 48% | |
| Amount Per 100 g | |||
| Calories | 483.62 Kcal (2025 kJ) | ||
| Calories from fat | 225.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.09g | 222% | |
|---|---|---|---|
| Cholesterol | 10.87mg | 21% | |
| Sodium | 67.75mg | 16% | |
| Potassium | 309.14mg | 38% | |
| Total Carbs | 57.34g | 110% | |
| Sugars | 42.88g | 985% | |
| Dietary Fiber | 6.72g | 154% | |
| Protein | 7.55g | 87% | |
| Iron | 2.5mg | 81% | |
| Calcium | 84.4mg | 48% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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