Preheat oven to 250 degrees F. Line a baking sheet with parchment paper.

In a large mixing bowl, beat egg whites on medium speed until foamy. Once foamy, increase heat to medium-high.

When meringue has reached soft peaks, gradually add the sugar (while mixing) to the egg whites. continue beating egg whites until glossy and stiff peaks form. Add 1/4 teaspoon vanilla, and mix to combine.

Transfer half the meringue to a medium sized mixing bowl.

In a small bowl, combine hot water and instant coffee. Give the coffee a quick stir to make sure all the granules have dissolved.

Add remaining 1/4 teaspoon vanilla to the meringue your just set aside in the second bowl. Stir in extract.

To the other half of the meringue, add the coffee. Stir to combine.

Fit a pastry bag with a large open star decorating tip (or other large piping tip you like). Spoon the vanilla meringue into the pastry bag, but only on one side of the bag. Spoon the coffee meringue on the other side of the bag. (see picture)

Close the pastry bag, and twist the end so the meringue is taught in the bag. Place piping tip over parchment paper, close to the pan. Squeeze the bag, holding the tip in place, until the meringue is the size you'd like (about 1 to 1 1/2-inches wide). Release pressure on the bag, and lift the piping tip away from the meringue. Repeat, spacing meringue bout 1 inch apart, until baking sheet if full or meringue runs out.

Bake for 2 hours. After 2 hours, turn off your oven and allow meringues to remain inside for another hour to slowly cool. If you take them out of the oven right after 2 hours, the meringues will crack from the drastic temperature change.

Remove from oven after the cooling hour. Gently peel the meringues off the parchment paper. Enjoy!