Espresso Meringues
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).
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.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife