Coffee Meringues
Delightfully crisp and irresistibly airy, these Coffee Meringues are a sophisticated treat that combines the bold flavor of coffee with the delicate sweetness of a classic meringue. Made with just six simple ingredients—including frothy egg whites, granulated sugar, and a touch of instant coffee dissolved in vanilla extract—these gluten-free cookies deliver a melt-in-your-mouth texture and a subtle caffeine kick. With a prep time of just 20 minutes and a slow bake that allows the meringues to achieve their signature crunch, they are perfect for make-ahead desserts or an indulgent afternoon snack. Piped into elegant shapes and baked to perfection, these meringues boast a glossy, golden finish and pair beautifully with a cup of tea or an espresso. Bake a batch of these impressive yet deceptively easy treats to wow your family and guests with their gourmet flavor and stunning presentation! Keywords: Coffee Meringues, gluten-free dessert, coffee-flavored treats, easy meringue cookies, light and airy snacks.
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Recipe Information
Ingredients
- 4 large eggs Egg whites
- 200 grams Granulated sugar
- 1.5 teaspoons Instant coffee granules
- 1 teaspoon Vanilla extract
- 0.25 teaspoons Cream of tartar
- 1 Pinch of salt
Instructions
Preheat your oven to 250°F (120°C) and line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, dissolve the instant coffee granules in the vanilla extract. Set aside.
In a clean, dry mixing bowl, add the egg whites and a pinch of salt. Using a hand mixer or stand mixer with a whisk attachment, beat the egg whites on medium speed until frothy.
Add the cream of tartar and continue beating on medium-high speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, while continuing to whip the mixture. Ensure that each spoonful of sugar is fully dissolved before adding the next.
Once all the sugar is incorporated, increase the mixing speed to high and beat until stiff peaks form. The meringue should be glossy, and you should be able to lift the whisk with the peak of the mixture holding its shape without collapsing.
Gently fold in the coffee-vanilla mixture using a spatula until evenly distributed. Be careful not to deflate the meringue.
Transfer the meringue mixture to a piping bag fitted with a star tip (or a plain round tip, if preferred). Pipe small mounds or rosettes onto the prepared baking sheets, leaving about an inch between each meringue.
Bake the meringues in the preheated oven for 90 minutes. Do not open the oven door during baking, as this can cause the meringues to deflate.
After 90 minutes, turn off the oven and let the meringues cool inside the oven with the door closed for at least 1 hour. This allows them to dry out fully and become crisp.
Once completely cool, remove the meringues from the baking sheets and store them in an airtight container at room temperature. They will keep for up to 1 week.
Nutrition Facts
Calories |
847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.0 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 360 mg | 16% | |
| Total Carbohydrate | 204.6 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.5 g | ||
| Protein | 14.3 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 504 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
