These Espresso Meringue Cookies were a big hit with my grandsons, who had never tried anything with coffee flavoring. Everyone else in the family loved them too. In fact, these cookies didn't last very long in our house, and, unlike most sweets I make, never made it to work.
While I've always been intrigued by meringue cookies, I'd never actually tried making them until now. I'm always intimidated with egg whites, not knowing quite when they're ready. This time, I decided to err on the side of whipping them just until they reached the appropriate "peak" stage, and it worked out very well.
The little bit of espresso in these meringue cookies gives them such a wonderful flavor with just a hint of coffee. Some tasters said they could clearly could taste the coffee flavor. However, some tasters said they couldn't taste the coffee, but could detect a "roast-y" flavor.
Either way, these cookies are lighter than air. I'm so excited about these, and can't wait to make them again while experimenting with the flavors!
After the recipe, be sure to check out the rest of the Creative Cookie Exchange meringue cookies!
Espresso Meringue Cookies
- 3/4 cup (5 1/4 ounces) granulated sugar
- 2 tsp cornstarch
- 2 tsp instant espresso powder
- 4 large egg whites, room temperature
- 3/4 tsp vanilla
- 1/8 tsp salt
- Prepare your oven with racks in the upper and lower middle third. Preheat it to 225 degrees F. Line two baking sheets with parchment paper.
- In a 2 cup or larger measuring cup, whisk together the sugar, cornstarch, and espresso.
- In a stand mixer, beat the egg whites, vanilla, and salt on high, to soft peaks, about 45 seconds. Lower the speed to medium, and add the sugar mixture, slowly down the side of the mixer bowl, incorporating it in 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula.
- Turn the mixer speed to high and mix for another 30 to 45 seconds, until the mixture is shiny and forms stiff peaks.
- Add the mixture to a pastry bag fitted with a 1/2 inch tip, and pipe onto the baking sheets into 1 1/2 inch mounds, 4 across, and 6 down, 24 per sheet.
- Bake the cookies for one hour, rotating the baking sheets half way through, top to bottom, front to back.
- After one hour, turn the oven off, and leave the baking sheets in the oven for one to two hours. Cool completely, and store in an airtight container for up to two weeks.
Recipe adapted from Cook's Illustrated, March 2008
The Creative Cookie Exchange is a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made:
- Creamsicle Meringue Melting Moments by All That's Left Are The Crumbs
- Fudgy Meringue Cookies by Oven Delights
- Sunny Side Up Meringues by Cream and Butter Blog
- Espresso Meringue Cookies by Karen's Kitchen Stories
- Chewy Almond Macaroons by Food Lust People Love
- Cocoa Meringues by Flours and Frosting