Description
Light and airy Espresso Meringue Cookies combining delicate crispness with a rich coffee flavor, perfect as a sweet accompaniment to your favorite hot beverages.
Ingredients
Scale
Main Ingredients
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
- 1/2 cup granulated white sugar
- 2 teaspoons espresso powder
Instructions
- Preheat Oven: Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper to ensure the meringues don’t stick during baking.
- Prepare Egg Whites: Make sure the mixing bowl and beaters are completely clean and dry to achieve maximum volume. Separate the eggs while cold, then let the egg whites sit at room temperature for 30 minutes to help them whip better.
- Beat Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become frothy and start to form bubbles.
- Add Cream of Tartar and Vanilla: Add the cream of tartar and vanilla extract to the frothy egg whites and continue beating until soft peaks form, which means the egg whites hold shape but the peaks fold over when the beaters are lifted.
- Incorporate Sugar: Gradually add the sugar one tablespoon at a time, ensuring each addition dissolves into the egg whites before adding more. Beat on medium-high speed for 5 to 7 minutes until the mixture is glossy and stiff peaks form, meaning the peaks stand straight and firm.
- Fold in Espresso Powder: Gently fold the espresso powder into the meringue mixture with a spatula to evenly distribute the coffee flavor without deflating the airy texture.
- Pipe or Scoop Meringue: Pipe small swirls or drop rounded mounds of the meringue onto the prepared baking sheet, spacing them evenly to allow air circulation during baking.
- Bake: Bake the meringues in the preheated oven for 1.5 to 2 hours, until they feel dry to the touch, are pale in color, and crisp on the outside.
- Dry in Oven: Turn off the oven and leave the meringues inside to dry for at least 4 hours or overnight to ensure a crisp, melt-in-your-mouth texture throughout.
- Store: Once completely cooled and dried, store the espresso meringue cookies in an airtight container at room temperature to keep them fresh and crisp.
Notes
- For best results, use room temperature egg whites and clean, grease-free equipment.
- Do not brown the meringues; the low baking temperature and long drying time ensure crispness without color change.
- Store meringues away from humidity to maintain their crisp texture.
- Espresso powder can be substituted with instant coffee granules for a similar flavor profile.
- If you prefer a stronger coffee flavor, you can increase the espresso powder slightly but be cautious not to affect the texture.
- Prep Time: 45 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
