Process the sugar in a miniature food processor until very fine. Preheat the oven to 225 degrees F. Line a baking sheet with parchment paper.
Whip the egg whites in a nonplastic bowl using an electric mixer on medium-high speed. Whip in the coffee extract and cream of tartar. Add the sugar 1 tablespoon at a time, beating after each addition. Beat until the mixture is glossy and will hold a stiff peak.
Pipe the meringues using a pastry bag with a star tip or making dollops with a tablespoon onto the prepared baking sheet. Bake for 1 hour or until the meringues are dry. Turn off the oven and allow the meringues to cool in the oven, away from drafts, for several hours or overnight. Store in an airtight container.
Process the sugar in a miniature food processor until very fine. Preheat the oven to 105 degrees C. Line a baking sheet with parchment paper.
Whip the egg whites in a nonplastic bowl using an electric mixer on medium-high speed. Whip in the coffee extract and cream of tartar. Add the sugar 1 tablespoon at a time, beating after each addition. Beat until the mixture is glossy and will hold a stiff peak.
Pipe the meringues using a pastry bag with a star tip or making dollops with a tablespoon onto the prepared baking sheet. Bake for 1 hour or until the meringues are dry. Turn off the oven and allow the meringues to cool in the oven, away from drafts, for several hours or overnight. Store in an airtight container.