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Espresso Meringue Cookies

The perfect meringue is crispy on the outside, slightly chewy on the inside. A mess of meringue crumbs followed by smiles around the table.
Prep Time 15 minutes
Cook Time 1 hour
Cool Time 1 hour

Ingredients

  • 4 large egg whites
  • 1/4 tsp. salt
  • 1/4 tsp. cream of tartar
  • 1 cup sugar
  • 1 1/2 tbsp. instant espresso powder or instant coffee
  • 1 tsp. pure vanilla extract
  • coffee beans, optional
  • cocoa, for dusting

Instructions

  1. Preheat oven to 250ºF. Line two baking sheets with parchment paper; set aside.
  2. Whip meringue: In a large, clean, dry mixing bowl, beat the egg whites, salt and cream of tartar with an electric mixer (fitted with the balloon whisk attachment) on medium speed until the whites are foamy. Increase speed to high, beating until soft peaks form. Slowly add in the sugar, adding about 2 tbsp. at a time, beating for 15-30 seconds after each addition. Add the espresso and vanilla and continue to beat until the meringue forms very stiff, pillowy, glossy peaks (mixture should be able to hold a peak up when the beaters are raised).
  3. Scoop: Working quickly, drop the mixture by large spoonfuls onto the prepared baking sheets, spacing them 1-2 inches apart. Top each meringue with optional coffee bean and dust with cocoa.
  4. Bake for 1 hour or until the surfaces of the meringues feel dry and you can pick one off the parchment without any sticking.
  5. Cool: Turn off oven, prop the door open slightly with the handle of a wooden spoon, and allow meringues to cool gently in the oven for 1 hour. Transfer to a serving platter.

Recipe Notes

For best results, use fresh, room-temperature egg whites. The proteins in old egg whites may not dry out properly in the oven. To protect the integrity of the meringue, make sure your bowl and beaters are clean and dry.

Chef’s touch: Use a star tip to pipe decoratively into mounds.

Variation: Vanilla Meringue Cookies: Omit espresso powder and replace with 1 tsp. vanilla extract.