Description
These Espresso Meringue Cookies are light, crispy, and infused with a rich coffee flavor. Perfect for those who love a delicate, sweet treat with a hint of espresso.
Ingredients
Scale
- 3 large egg whites at room temperature
- 1/4 teaspoon cream of tartar
- 3/4 cup granulated sugar
- 2 teaspoons instant espresso powder
- 1/2 teaspoon vanilla extract
- 1/4 cup finely chopped dark chocolate or mini chocolate chips (optional)
Egg White Mixture:
Flavorings:
Instructions
- Preheat and Prepare: Preheat the oven to 225°F (110°C) and line two baking sheets with parchment paper.
- Whip Egg Whites: In a clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Flavor the Meringue: Dissolve espresso powder in hot water, fold into meringue with vanilla extract. Add chopped chocolate if desired.
- Bake: Pipe or spoon meringue onto baking sheets. Bake for 1 hour, then cool in the oven with the door closed for 1-2 hours.
Notes
- Ensure egg whites are free of yolks for proper whipping.
- Store meringues in an airtight container at room temperature for up to 1 week.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American, French
Nutrition
- Serving Size: 1 cookie
- Calories: 25
- Sugar: 5 g
- Sodium: 5 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
