Two-color meringues "Cappuccino"

Ingredients:

• Whites of 3 large eggs
• 0.5 tsp cream of tartar
• 3/4 cup sugar
• 1 tsp vanilla extract
• 2 tsp instant espresso powder
• Sprinkles for decoration

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 120°C (250°F). Fit a star tip into a large pastry bag or large zip-lock bag.
2. In a large bowl, beat the egg whites and cream of tartar with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until the whites are thick and opaque, about 1 minute more. Gradually add the sugar and beat until stiff, glossy peaks form.
3. Stir in 3/4 teaspoon vanilla extract. Transfer half of the meringue to a separate bowl; stir the instant coffee and the remaining 1/4 teaspoon vanilla extract into the remaining meringue.
4. Place the meringue in a pastry bag on one side, leaving the other half empty. Turn the bag over and spoon the coffee meringue onto the other half. Twist the end so the two colors merge. Pipe 4 cm (1½ in) meringues onto a baking sheet, spacing them 5 cm (2 in) apart. Decorate with sprinkles.
5. Bake, rotating the baking sheets halfway through, until the meringues are firm, about 2 hours. Turn off the oven and leave the meringues inside until completely dry and crisp, another 1 hour.