Description
These Espresso Meringue Cookies are light, airy, and infused with a rich coffee flavor thanks to espresso powder. Crispy on the outside and delightfully melt-in-your-mouth, they make a perfect treat for coffee lovers or a sophisticated dessert bite for any occasion.
Ingredients
Scale
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 your oven to 200°F (93°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Egg Whites: Make sure your mixing bowl and beaters are clean and dry. Separate the eggs while cold, then let the egg whites rest for 30 minutes to reach room temperature for better volume when beaten.
- Beat Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become frothy, signaling the start of aeration.
- Add Cream of Tartar and Vanilla: Add the cream of tartar and vanilla extract into the frothy egg whites, then continue to beat until soft peaks begin to form, which helps stabilize the meringue.
- Incorporate Sugar: Gradually add the granulated sugar, one tablespoon at a time, making sure the sugar dissolves before adding more. Beat on medium-high speed for 5-7 minutes until the mixture becomes glossy and stiff peaks form, indicating the meringue is ready.
- Fold in Espresso Powder: Gently fold in the espresso powder using a spatula until the flavor is evenly distributed without deflating the meringue.
- Pipe or Scoop Meringue: Pipe small swirls or drop spoonfuls of the meringue mixture onto the prepared baking sheet, spacing them apart to allow even baking.
- Bake: Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are pale and have a crisp texture 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 they are fully set and crisp throughout.
- Store: Once cooled completely, store the meringue cookies in an airtight container at room temperature to maintain their crispiness.
Notes
- Make sure no yolk contaminates the egg whites, as fat can prevent them from whipping properly.
- Allowing the meringues to dry overnight in the turned-off oven ensures they become fully crisp without browning.
- Use fresh espresso powder for the best coffee flavor.
- Best served within a week stored airtight to maintain texture and freshness.
