Espresso and Lime

0 Preheat your oven to 225 degrees
1 Place 3 egg whites, 1/4 teaspoon of cream of tartar and a pinch of salt in a large bowl that is very clean and completely dry 
2 Beat on medium speed (with an electric hand mixer or stand mixer) until the egg whites are foamy and full of bubbles
3 Increase the speed to medium high and begin adding 2/3 cup of granulated sugar a little at a time until it has all been added
4 Increase the speed to high and beat until stiff, glossy peaks have formed
5 Add 1 teaspoon of extract and food coloring and beat until evenly distributed, if desired 
6 Transfer the meringue into a piping bag with tip
7 Pipe desired shapes onto parchment lined baking sheets
8 Add sprinkles or sanding sugar, if desired 
9 Bake in a 225 degree oven for 45 minutes without opening the oven door and then turn the oven off and let the cookies cool in the oven for 90 minutes without opening the door until the entire 135 minutes has elapsed 
10 Allow the cookies to cool fully at room temperature and then transfer them into an airtight container for storage at room temperature