Description
Delight in these light and airy Espresso Meringue Cookies, combining the sweet crispness of classic meringues with a rich espresso twist. Perfect as a delicate treat alongside your coffee or as an elegant dessert addition, these cookies require just a handful of simple ingredients and a little patience for baking and drying to achieve their signature melt-in-your-mouth texture.
Ingredients
Scale
Egg Mixture
- 2 large egg whites, at room temperature
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
Sweeteners and Flavoring
- 1/2 cup granulated white sugar
- 2 teaspoons espresso powder
Instructions
- Preheat Oven: Preheat the oven to 200°F (93°C) and line a baking sheet with parchment paper to prepare for baking the meringues.
- Prepare Egg Whites: Ensure your mixing bowl and beaters are clean and dry to maximize volume. Separate the eggs while cold to avoid yolk contamination, then let the egg whites sit for 30 minutes until they reach room temperature for better whipping performance.
- Beat Egg Whites: Using an electric mixer, beat the egg whites on medium speed until they become frothy and start forming bubbles.
- Add Cream of Tartar and Vanilla: Add cream of tartar and vanilla extract to stabilize the egg whites and enhance flavor. Continue beating until soft peaks form, where the peaks softly hold shape when the beaters are lifted.
- Incorporate Sugar: Gradually add the granulated sugar, one tablespoon at a time, making sure it fully dissolves before adding more. Beat on medium-high speed for 5 to 7 minutes until the mixture becomes glossy and stiff peaks form, which means it holds firm and shiny peaks.
- Fold in Espresso Powder: Gently fold the espresso powder into the meringue mixture using a spatula until evenly combined without deflating the airy texture.
- Pipe or Scoop Meringue: Using a piping bag or a spoon, pipe small swirls or drop mounds of the meringue onto the prepared baking sheet, spacing them slightly apart.
- Bake: Bake in the preheated oven for 1.5 to 2 hours, or until the meringues are pale, crisp, and easily lift off the parchment paper without sticking.
- Dry in Oven: Turn off the oven and leave the meringues inside to dry for at least 4 hours or preferably overnight to ensure they develop their characteristic crispness on the outside and remain slightly chewy inside.
- Store: Store the cooled meringue cookies in an airtight container at room temperature to maintain their crunch and freshness.
Notes
- Ensure no yolk contaminates the egg whites, as even a small amount can prevent proper whipping.
- Use room temperature egg whites for best volume and stability.
- Slowly adding sugar and ensuring it dissolves is key to achieving glossy, stiff peaks.
- Allow ample drying time in the turned-off oven to prevent chewy centers and ensure crisp texture.
- Store meringues in an airtight container to avoid moisture absorption, which can soften them.
- Espresso powder can be substituted with finely ground coffee for a similar effect.
