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Apr 18, 2017

Espresso Meringue Cookies

These Espresso Meringue Cookies are sweet and light, and have a hint of roasted coffee flavor. 

These Espresso Meringue Cookies are sweet and light, and have a hint of roasted coffee flavor.

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!

These Espresso Meringue Cookies are sweet and light, and have a hint of roasted coffee flavor.

After the recipe, be sure to check out the rest of the Creative Cookie Exchange meringue cookies!

Espresso 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


  1. 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.
  2. In a 2 cup or larger measuring cup, whisk together the sugar, cornstarch, and espresso.
  3. 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.
  4. Turn the mixer speed to high and mix for another 30 to 45 seconds, until the mixture is shiny and forms stiff peaks.
  5. 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.
  6. Bake the cookies for one hour, rotating the baking sheets half way through, top to bottom, front to back.
  7. 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.
Yield: 48 cookies

Recipe adapted from Cook's Illustrated, March 2008

Meringue Cookies are light, airy and sweet treats. They can be soft and chewy with a crisp exterior, or crisp throughout. They are sometimes known as “Forgotten Cookies” because they are cooked for a long time in the oven, but we can guarantee you that none of these cookies will be forgotten!

The Creative Cookie Exchange is a great resource for cookie recipes. 
These Espresso Meringue Cookies are sweet and light, and have a hint of roasted coffee flavor.

Would you like to comment?

  1. What a gorgeous color they are, Karen! Reminds me of café au lait. I am sure the coffee and/or roasty flavor helps counterbalance the sweet meringue beautifully.

  2. They look like perfect little bites of coffee goodness. I agree with Stacy that it was a brilliant idea to use coffee to balance out the sweetness of the meringue.

  3. sending this to my niece in Brazil right away... she bakes A LOT of little meringues, her kids love them...

    they look impossibly cute, Karen!

    1. Thanks Sally. I can't believe I waited this long! I can't wait to try different flavors and shapes.

  4. ...perfect! I (Mirella) LOVE meringue AND coffee, so -as you realize- these will be tried out very soon:):):) Panos is laughing next to me, as he isn't much of a fan of meringue but he knows how weak I get when I see a recipe like this:) Thank you sweetie!


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