Coffee Meringues: A Light and Crispy Delight
If you like coffee and light, crispy sweets, these coffee meringues are going to be your new favorite snack!
They taste like coffee and are sweet and light. They melt in your tongue.
Great with tea, during a party, or just as a pick-me-up in the afternoon.
Extra?
They don’t have gluten in them!
Don’t worry if you’ve never made meringues before; I have all the advice you need to make them with flawlessly crisp outsides and soft, chewy insides.
Let’s start baking!
Ingredients
- Two big egg whites that are at room temperature
- ½ cup of sugar in granules
- 1 teaspoon of instant coffee granules
- ½ teaspoon of vanilla extract
- ¼ teaspoon of cream of tartar
- 1 pinch of salt
Equipment
- Bowl for mixing
- Mixer for the hand or stand
- Spoons for measuring
- Sheet for baking
- Paper for parchment
- A piping bag or a zip-top bag with the corner snipped off
Pro Tips
- Egg whites at room temperature make more volume! Let the eggs set out for approximately 30 minutes before you start because they won’t whip up as effectively when they’re cold.
- If you can, use superfine sugar. It mixes in with the egg whites more easily, which makes the meringues smoother. If you don’t have any, put ordinary sugar in a blender and process it for a few seconds.
- Don’t combine too much! Stop whipping when the peaks are stiff. If you whip them too much, they might fall apart in the oven.
- Don’t bake them; just dry them out. The secret is to go slowly and low! Meringues don’t need to be cooked; they need to dry.
- ✅ Humidity is bad. Make them on a dry day; if the air is too humid, the meringues will be soft and sticky.
Step-by-Step Instructions
- Beat 2 egg whites in a clean mixing dish with an electric mixer on medium speed until they are foamy.
- Add ¼ teaspoon of cream of tartar and a pinch of salt. Keep beating until the egg whites form soft peaks. When you lift the beaters, the peaks should gently fold over.
- While beating on high, slowly add ½ cup of granulated sugar, one spoonful at a time. Keep beating until you have stiff, shiny peaks. The meringue should stay in shape when you lift the beaters.
- Use a spatula to gently fold in 1 teaspoon of instant coffee granules and ½ teaspoon of vanilla extract until they are all mixed in.
- Put the meringue in a piping bag (or a zip-top bag with the corner cut off) and pipe little swirls onto a baking sheet coated with parchment paper.
- Set the oven to 225°F (110°C). Bake the meringues for 60 to 75 minutes, or until they are firm to the touch but still light in color. Switch off the oven and let them cool for an hour inside to dry them entirely.
Changes and Substitutions
- ✨ No instant coffee? Use espresso powder that has been ground very finely instead.
- ✨ Want a mocha taste? Put in a teaspoon of cocoa powder.
- ✨ No dairy? This dish is inherently dairy-free, so you’re all set!
- ✨ Tasty flavors? Instead of coffee, try cinnamon, chocolate, or even a little matcha powder.
Tips for Making Ahead
You may make them up to a week in advance and keep them in a container that doesn’t let air in. If they grow mushy, put them in a low oven (200°F) for 10 minutes to get them crisp again.
Storing and Using Leftovers
You can keep it in an airtight jar at room temperature for up to a week. Put them back in the oven at 200°F for 10 minutes to get them crisp again. Don’t put them in the fridge because the humidity will make them sticky.
Have fun with your coffee meringues! These coffee meringues are light and crunchy, and they taste like strong coffee. They go great with a cup of espresso or as a sweet snack at any time of day. Let me know how they turn out in the comments below if you try them. I’d love to hear from you! Have fun baking! 😊☕