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Preheat the oven to 250ºF.
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Line a baking sheet with parchment paper and set aside.
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In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
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Add the salt, cream of tartar, and cinnamon.
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Beat with mixer until soft peaks slowly form.
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Gently add both sugars and almond extract.
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Beat until stiff peaks form.
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With a rubber spatula, fold in the toasted slivered almonds.
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Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
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Bake for 30-35 minute.
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Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
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Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
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Peel the cookies from the parchment and store in an air tight container.