Espresso and Lime

0 Start by combining 3 large egg whites, 3/4 cup of granulated sugar and 1/2 teaspoon of cream of tartar in a medium glass heat proof bowl
1 Add 1 inch of water into a medium sauce pan and place over medium high heat
2 Place the heat proof bowl over the saucepan 
3 Cook the egg white mixture over the simmer water in the saucepan beneath until the granulated sugar has fully dissolved into the egg whites 
4 Transfer the bowl onto a cutting board and add 1 teaspoon of vanilla extract
5 Use an electric hand mixture to whip the mixture until stiff, glossy peaks have formed
6 Use immediately or chill in an airtight container for up to 48 hours before using
7 Brown with a brûlée torch before serving (optional)