Coffee Meringues

Quentin Bacon

Get your coffee fix with these cute meringue cookies.

Yield: Makes about 40 1 1/2-inch meringues
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 16
  • Calories from fat: 0.0%
  • Protein: 0.3g
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Carbohydrate: 3.8g
  • Fiber: 0.0g
  • Sodium: 42mg
  • Cholesterol: 0.0mg

Ingredients

  • 3 large egg whites
  • 1/2 teaspoon cream of tartar
  • 3/4 cup sugar
  • 1/2 teaspoon vanilla
  • 1 1/2 tablespoons instant espresso powder
  • 1 tablespoon whole roasted coffee beans

Preparation

  1. 1. In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.
  2. 2. Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes). Gently place one coffee bean on each mound.
  3. 3. Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
  4. 4. Slide a spatula under meringues to release.
  5. Note: Nutritional analysis is per meringue.
Note:

If you like, in step 2, use a pastry bag fitted with a 1/2-inch plain or star tip to pipe meringue into 1 1/2-inch-wide mounds. For best results, line baking sheets with cooking parchment. Store meringues airtight for up to 1 week.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Coffee Meringues Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy