Espresso Meringue Cookies

These light and airy meringue cookies have an extra special kick of coffee flavor from some added espresso powder. They come out looking like gorgeous, fluffy swirls of espresso foam and melt in your mouth with each bite. The best part is, they are fat free, so indulge in these clouds of sweet coffee-marshmallowy swirls without too much guilt ;)

This is a pretty simple recipe with only a few ingredients. It can easily be halved or doubled, too! A trick I use is to separate eggs when cold, right out of the fridge, and let whites sit for about 30 min. to bring them to room temperature so they can puff up as much as possible. Make sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl, none at all, or your egg whites will not whip up properly. If you need some ideas on what to do with the yolks, try my favorite yellow cupcakes or my little lemon meringue pies, or an all-time favorite, my fresh fruit tart with homemade pastry cream filling!

Here is my video: How To Separate Egg Yolks From Egg Whites (4 ways) to help you out.

Then, beat your room temperature egg whites on medium speed until frothy.

Add the cream of tartar and vanilla and beat egg whites until they hold soft peaks. (when you lift the whisk, the tips will fall over).

Very gradually add the sugar 1 tablespoon at a time and then increase speed to medium-high and beat for about 5-7 minutes, until the meringue holds glossy, stiff peaks, and sugar has fully dissolved. You will know the meringue is ready when you lift the whisk and the tips stick straight up without drooping and when you rub meringue between your fingers it feels smooth and not gritty.

Gently fold in the espresso powder and pipe swirls of meringue on the parchment paper lined baking sheet, or use a spoon to create small mounds. Bake the meringues for about 1 1/2 - 2 hours. (The meringues are done when they are pale, crisp, and easily peel off the parchment paper.) Turn the oven heat off, leaving the meringues in the oven to finish drying for at least 4 hours or preferably overnight. Cover and store at room temperature for several days.

Espresso Meringue Cookies

Yields: 16 meringues

Ingredients

2 large egg whites (separate when cold and then bring to room temperature)
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1/2 cup granulated white sugar (may use 1 cup powdered sugar)
2 teaspoons espresso powder

Directions

Preheat oven to 200 degrees F. Line a baking pan with parchment paper. Separate eggs when cold, right out of the fridge, and let whites sit for about 30 min. to bring them to room temperature and make sure there is NO egg yolk in your egg whites and no grease or water on your beaters or in the bowl.

Using the whisk attachment of your electric mixer (or with a hand mixer), beat room temperature egg whites on medium speed until frothy. Add the cream of tartar and vanilla and beat egg whites until they hold soft peaks. (when you lift the whisk, the tips will fall over).

Very gradually add the sugar 1 tablespoon at a time until all sugar is dissolved. Increase speed to medium-high and beat for about 5-7 minutes, until the meringue holds glossy, stiff peaks, and sugar has fully dissolved. You will know the meringue is ready when you lift the whisk and the tips stick straight up without drooping and when you rub meringue between your fingers it feels smooth and not gritty. Gently fold in the espresso powder and pipe swirls of meringue on the parchment paper lined baking sheet, or use a spoon to create small mounds.

Bake the meringues for about 1 1/2 - 2 hours. (The meringues are done when they are pale, crisp, and easily peel off the parchment paper.) Turn the oven heat off, leaving the meringues in the oven to finish drying for at least 4 hours or preferably overnight. Cover and store at room temperature for several days.

More meringue recipes:

Meringue Cookie Cones

Faux "Soft Serve" Cone Meringue Cookies