A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Espresso Meringues

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Bothe

Espresso Meringues Recipe

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.

At a glance

about 54 meringues


Choose your measure:

  • 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


  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.
  8. Yield: about 54 meringues.