Espresso Meringue Cookies

Espresso meringue cookies are a perfect treat for coffee lovers seeking something light, airy, and full of bold flavor. Infused with espresso powder, these cookies offer a crisp texture that melts in your mouth, making them the ideal guilt-free snack to pair with your favorite cup of coffee.

Why You’ll Love This Recipe

These espresso meringue cookies are a delightful combination of two favorites: coffee and meringue. The smooth, crisp texture of the meringue provides the perfect contrast to the rich, bold flavor of espresso. They're easy to make, low in calories, and fat-free, making them a great treat for anyone craving something sweet without the guilt. The lightness and airy nature of these cookies make them an elegant addition to any dessert table or a perfect snack to satisfy your coffee cravings.

Ingredients

• 2 large egg whites, at room temperature
• ¼ teaspoon cream of tartar
• ¼ teaspoon vanilla extract
• ½ cup granulated white sugar
• 2 teaspoons espresso powder

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven: Preheat your oven to 200°F (93°C) and line a baking sheet with parchment paper.

2. Prepare Egg Whites: Ensure that your mixing bowl and beaters are clean and free of grease or moisture. Separate the eggs while cold, then allow the egg whites to sit for about 30 minutes to reach room temperature, which helps them whip better.

3. Beat Egg Whites: Using an electric mixer with a whisk attachment, beat the egg whites on medium speed until frothy.

4. Add Cream of Tartar and Vanilla: Add the cream of tartar and vanilla extract to the frothy egg whites, continuing to beat until soft peaks form. When you lift the whisk, the tips should gently fall over.

5. Incorporate Sugar: Gradually add the granulated sugar, one tablespoon at a time, ensuring each addition dissolves before adding the next. Increase the speed to medium-high and beat for about 5-7 minutes until the meringue becomes glossy and holds stiff peaks. The meringue should stand straight when you lift the whisk, and when rubbed between your fingers, it should feel smooth.

6. Fold in Espresso Powder: Gently fold in the espresso powder until it is evenly incorporated. Be careful not to deflate the meringue.

7. Pipe or Scoop Meringue: Transfer the meringue to a piping bag fitted with a star tip and pipe small swirls onto the prepared baking sheet. Alternatively, use a spoon to drop small mounds onto the sheet.

8. Bake: Bake the meringues for 1.5 to 2 hours, until they are pale and crisp and can be easily lifted off the parchment paper.

9. Dry in Oven: Once the baking time is complete, turn off the oven and leave the meringues inside to dry for at least 4 hours or overnight. This helps them achieve a crisp texture.

10. Store: After drying, remove the meringues from the oven and store them in an airtight container at room temperature. They can be enjoyed for several days.

Servings and Timing

• Servings: 16 meringues
• Prep Time: 20 minutes (plus 30 minutes for egg whites to reach room temperature)
• Cook Time: 1.5 to 2 hours
• Total Time: Approximately 2 hours (plus drying time)

Variations

• Chocolate Espresso Meringues: Fold in a tablespoon of cocoa powder along with the espresso powder for a richer, chocolatey twist.
• Cinnamon Spice: Add ½ teaspoon of cinnamon to the espresso powder for a spiced variation.
• Mint Espresso: Add a few drops of mint extract along with the vanilla for a refreshing minty espresso flavor.
• Nuts or Chocolate Chips: Gently fold in chopped nuts (like almonds or hazelnuts) or mini chocolate chips after adding the espresso powder for added texture and flavor.

Storage/Reheating

Store your espresso meringue cookies in an airtight container at room temperature for up to 1 week. Avoid refrigerating them as this can cause them to lose their crispness. To keep them fresh and crisp, ensure the container is completely sealed.

FAQs

1. Can I use a different flavor of meringue?

Yes! You can replace the espresso powder with other flavors like cocoa powder, matcha powder, or fruit extracts to create your own variations.

2. How do I know when my meringues are done baking?

Meringues are done when they are crisp and pale in color. They should easily lift off the parchment paper without sticking.

3. What happens if I don’t let the egg whites reach room temperature?

If the egg whites are too cold, they won’t whip to their full potential, and the meringue may not achieve the desired volume and stiffness.

4. Can I use powdered sugar instead of granulated sugar?

It is best to use granulated sugar in this recipe because powdered sugar can make the meringue too soft. However, if you don’t mind a slightly different texture, you can experiment with powdered sugar.

5. Can I make these meringues in advance?

Yes, these meringues store well. You can make them ahead of time and keep them in an airtight container for up to a week.

6. How can I prevent my meringues from becoming soft?

Make sure to thoroughly beat the egg whites and ensure there is no moisture in the bowl or on the beaters. After baking, allow the meringues to dry out in the oven to maintain their crispness.

7. Can I double this recipe?

Yes, you can double the recipe. Just ensure you have enough space on your baking sheet for the meringues to bake evenly.

8. Why did my meringues crack?

Meringues can crack if they are baked at too high a temperature or if the oven door is opened too early. Be sure to bake at a low temperature and avoid opening the oven door until the baking time is complete.

9. Can I make meringues without a mixer?

While it’s possible to make meringues by hand with a whisk, it’s much easier and quicker to use an electric mixer to achieve the desired stiff peaks and smooth texture.

10. Can I use decaffeinated espresso powder?

Yes, you can use decaffeinated espresso powder for a less caffeinated treat. The texture and taste will remain the same.

Conclusion

Espresso meringue cookies are a wonderful way to enjoy a light, flavorful, and low-calorie treat. With a crisp texture and the bold flavor of espresso, these meringues are perfect for coffee lovers or anyone looking for a guilt-free indulgence. Whether enjoyed with a cup of coffee or on their own, they are sure to impress!