Coffee meringues are delicate, cloud-like treats that capture the rich essence of coffee in a surprisingly light and airy form. These crispy-on-the-outside, chewy-on-the-inside confections melt on your tongue while delivering a satisfying coffee flavor that’s both bold and sweet. Perfect for coffee lovers who want their favorite beverage transformed into an elegant dessert, these meringues are naturally gluten-free and can be made with just a handful of simple ingredients. The beauty of coffee meringues lies in their versatility – they can be enjoyed on their own as a light afternoon treat, crumbled over ice cream, or served alongside espresso for the ultimate coffee experience. Despite their sophisticated appearance, these delicate cookies require only basic baking skills and transform humble egg whites into something truly magical.
Makes: 24-30 small meringues
Prep Time: 20 minutes
Cook Time: 2-3 hours (low temperature baking)
Cool Time: 1 hour
What You’ll Need
For the meringues:
- 4 large egg whites, at room temperature
- 1 cup superfine sugar (or regular granulated sugar)
- 2 tablespoons instant coffee powder or espresso powder
- 1 tablespoon hot water
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
Optional decorations:
- Cocoa powder for dusting
- Dark chocolate chips (mini size)
- Crushed coffee beans
Setting Up for Success
Preheat your oven to 200 degrees Fahrenheit. Line two baking sheets with parchment paper. Make sure your mixing bowl and beaters are completely clean and dry – even a tiny bit of grease can prevent the egg whites from whipping properly.
Dissolve the instant coffee powder in hot water to create a concentrated coffee mixture. Set this aside to cool slightly while you prepare the other ingredients. Room temperature egg whites whip better than cold ones, so if your eggs are straight from the refrigerator, place them in a bowl of warm water for 5-10 minutes.
Creating the Perfect Coffee Solution
Mix the dissolved coffee with vanilla extract. This coffee mixture will be the star flavor of your meringues, so taste it and adjust if needed. If you prefer a stronger coffee flavor, add another teaspoon of instant coffee. The mixture should be smooth and well-dissolved with no granules remaining.
Whipping the Egg Whites
In a large, clean mixing bowl, begin whipping the egg whites with an electric mixer on medium speed until they become foamy. Add the cream of tartar and salt, then continue beating until soft peaks form. This usually takes about 2-3 minutes.
Gradually increase the speed to high and slowly add the sugar, about one tablespoon at a time. Continue beating until the meringue forms stiff, glossy peaks that hold their shape when you lift the beaters. This process takes patience – usually 8-10 minutes of total whipping time.
Incorporating the Coffee Flavor
Once your meringue reaches the stiff peak stage, gently fold in the coffee mixture using a rubber spatula. Use a folding motion rather than stirring to maintain the air you’ve whipped into the egg whites. The coffee should be evenly distributed throughout the meringue, creating a beautiful light brown color.
Shaping Your Meringues
Using a piping bag fitted with a star tip, or simply two spoons, create small mounds of meringue on your prepared baking sheets. Space them about an inch apart as they won’t spread much during baking. If you want to add mini chocolate chips or crushed coffee beans, gently press a few into the top of each meringue before baking.
The Long, Slow Bake
Place the baking sheets in your preheated oven and bake for 2-3 hours. The low temperature slowly dries out the meringues without browning them. They’re done when they feel crisp on the outside and lift easily from the parchment paper. The centers may still be slightly soft, which creates a lovely chewy texture.
Turn off the oven and let the meringues cool completely inside with the door slightly open. This gradual cooling prevents cracking and helps achieve the perfect texture.
Finishing Touches
Once completely cool, carefully remove the meringues from the parchment paper. If desired, lightly dust them with cocoa powder using a fine mesh sieve for an elegant finishing touch. This adds a subtle chocolate note that pairs beautifully with the coffee flavor.
Storage and Serving Tips
Store your coffee meringues in an airtight container at room temperature for up to one week. They’re best enjoyed within the first few days when their texture is at its peak. If they become slightly soft, you can crisp them up in a 200-degree oven for 10-15 minutes.
These delicate treats are perfect served with after-dinner coffee, crumbled over vanilla ice cream, or enjoyed on their own as a light dessert. The combination of coffee flavor and melt-in-your-mouth texture makes them absolutely irresistible to coffee enthusiasts.
