Espresso Meringues

FAQ

Can I use carton egg whites?

Yes, just make sure they’re at room temperature before whipping.

Can I make these larger?

Yes, just increase the bake time slightly. Larger meringues will need a bit longer in the oven to dry out completely.

Why do my meringues crack?

Usually oven temperature too high or sudden cooling. Bake low and slow and let them cool in the oven.

Can I skip cream of tartar?

It helps stabilize the egg whites, a few drops of lemon juice or vinegar can also work.

Chef’s Tips

Use room-temperature egg whites for faster whipping and higher peaks.
Clean, dry bowl and beaters, any grease will stop the whites from whipping.
Add sugar gradually for glossy, stiff peaks.
Bake low and slow to get crisp exteriors and airy centers.
Don’t open the oven during baking to avoid cracking or collapsing.

Espresso Meringues

Wife with the Knife

Tiny clouds of crispy-sweet magic! These two-bite espresso meringues are light, airy, and packed with cozy coffee flavor. You’ll want to share them… or maybe not. Perfect for a little pick-me-up, a sneaky treat, or just because you deserve one (or three).

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Prep Time 15

Cook Time 1 45

Rest Time (in turned-off oven) 1

Total Time 2 55

Course Dessert, Snack

Cuisine French

Servings 30 Small Cookies

Equipment

Stand Mixer or Hand Mixer
Piping bag

Ingredients

4 large egg whites room temperature
1 cup granulated sugar
1 tsp cream of tartar
⅛ tsp salt Just a pinch
2 tsp instant espresso powder
Optional: extra espresso granules for sprinkling

Instructions

Preheat oven to 195°F (90°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat egg whites with salt and cream of tartar until soft peaks form.
Gradually add sugar, a spoonful at a time, beating until stiff, glossy peaks form.
Gently fold in espresso powder.
Pipe or spoon small mounds onto the baking sheet. Sprinkle extra espresso granules if desired.
Bake for 1.5–2 hours, until dry and crisp. Turn off oven and let meringues cool inside for 1 hour.
Enjoy your tasty treats!

Notes

If using carton egg whites: 4 large egg whites = about ½ cup (120 ml) liquid egg whites.
Adjust the espresso powder to make the coffee flavor lighter or stronger.
If meringues feel slightly soft after baking, let them air-dry on the counter overnight.
Optional finishing touch: sprinkle extra espresso granules on top after baking.