Espresso Meringues

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dairy free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 54 meringues

Recipe photo

If you have coffee-lovers in your life, this confection is sure to be on their wish-list during the holidays. These light and airy cookies offer a flavorful kick of sweetened espresso in every bite, and will certainly satisfy the fiercest coffee craving. If mocha flavor is what you want, try dipping the cookies in smooth, melted dark chocolate; or sandwiching them around a filling of a rich, dark chocolate ganache.

Espresso Meringues

star rating (10) rate this recipe »
dairy free
Hands-on time:
Baking time:
Total time: Overnight,
Yield: about 54 meringues
Published: 09/11/2013

Ingredients

  • 2 large egg whites
  • 1/4 teaspoon cream of tartar
  • dash of salt
  • 1 teaspoon espresso powder
  • 1/2 teaspoon coffee extract, optional; for an extra kick of flavor
  • 1/2 cup superfine or granulated sugar, divided

Tips from our bakers

  • For chocolate-dipped meringues, melt 1 cup bittersweet or semisweet chocolate chips. Dip the sides or bottoms of the meringues in the chocolate, and return to a parchment- or foil-lined baking sheet until the chocolate is set.
  • For sandwich kisses, heat 1/4 cup heavy cream to a simmer. Add 2/3 cup chopped semisweet or bittersweet chocolate (or chips), stirring until all the chocolate has melted. Allow the ganache to cool until it becomes spreadable, then smear some onto the bottom half of one meringue, and sandwich with another.

Directions

1) Preheat the oven to 200°F. Line two baking sheets with parchment paper, or aluminum foil.

2) In a large bowl, beat together the egg whites, cream of tartar, and salt until foamy.

3) Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form.

4) Gradually add the remaining sugar, continuing to beat until the meringue is stiff and glossy.

5) Pipe the meringues onto the pans using a pastry bag and star tip. Alternatively, drop meringues by large teaspoonfuls onto the pans.

6) Bake the meringues for 1 1/2 to 2 hours, switching the pans (top to bottom, bottom to top) halfway through the bake time. The cookies will feel barely dry on the outside, and will still be soft in the middle.

7) Turn off the oven and leave the meringues inside to cool and dry completely, 1 to 3 hours — or as long as overnight if the weather is humid.

Yield: about 54 meringues.

Reviews

1
  • star rating 04/04/2015
  • debszajngarten from KAF Community
  • I doubled the recipe and used 1/2 espresso powder and 1/2 dutch cocoa powder. They are delicious. I also dried them out completely in the proof box - set to 90 degrees. They dried out in a few hours.
  • star rating 01/26/2015
  • Lindsaypapp from KAF Community
  • This is an extremely easy recipe to do in an evening for work or an event the next day. I always have the ingredients on hand (now that I got new bottle of cream of tartar- had to send my wonderful husband out to the grocery store to get a new bottle), the preparation is very quick, and cleanup is fast and easy- one bowl! I didn't have the coffee extract and they were wonderful without it, but I am ordering some for next time. I would definitely recommend leaving them in the oven overnight, and all you have to do in the morning is slide them right off the pan into an airtight container. My co workers were very impressed.
  • star rating 01/22/2015
  • Bri from Iow
  • Absolutely wonderful.
  • star rating 01/10/2015
  • GDad from KAF Community
  • Great recipe, I didn't have espresso powder so I used cocoa powder and a little vanilla and they turned out great. I made them today for the 3rd time and used malted milk powder and dipped them in chocolate once they dried out. Not bad home made whoopers if I do say so myself
  • star rating 01/10/2015
  • GDad from KAF Community
  • Great recipe, I didn't have espresso powder so I used cocoa powder and a little vanilla and they turned out great. I made them today for the 3rd time and used malted milk powder and dipped them in chocolate once they dried out. Not bad home made whoopers if I do say so myself
  • star rating 12/12/2014
  • from
  • star rating 01/07/2014
  • hoosier granny from Indiana
  • It takes to long. My result was very chewy so I don't know what I did wrong. Perhaps I shouldn't have opened the oven door when they were finished.
    Please give our Baker's Hotline a call. We will be happy to help troubleshoot what may have gone wrong! Jon@KAF 855 371 2253
  • star rating 12/28/2013
  • Ann from Melville, NY
  • These were really easy to make and the coffee taste was strong! They tasted like a delicious cup of coffee with sugar. Yum! I made them 1" diameter and they looked so adorable on my holiday cookie tray. Love them!
  • star rating 12/28/2013
  • Lori from Indiana
  • I made them in the evening. They tasted good but the inside was not as dry as I thought they should be. I opened the door of the oven for awhile (1/2 hour) maybe that is the reason. I did close the door and left them until morning.
  • star rating 12/07/2013
  • gale from chicago il
  • Made them today, so easy to make! What a surprise, such an easy thing to work with. Star tip and a disposable pastry bag, two fills, and packed them close on just 2 cookie sheets. Such an innocent cookie with such a punch. Everyone that had one was amazed too. Not a kid cookie, but a really nice adult cookie. I did use the coffee extract and it does color the meringue a little darker, but they sure are cute anyway. I say give them a try.
1
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