It’s no secret that I love coffee and that I have somewhat of an obsession with meringue cookies. This espresso meringue cookies are the best marriage of those two. It’s no surprise that this is the first cookie I chose for the 31 days of cookies series, they just melt in your mouth!
Espresso Meringue Cookies
3 Egg Whites (at room temperature)
Pinch of Sea Salt
1/8 teaspoon Cream of Tartar
3/4 cup Powder Sugar
1/4 teaspoon Vanilla Extract
2 teaspoons Instant Espresso Powder
Preheat the oven to 200 degrees. Line a baking sheet with parchment paper and set aside.
Beat egg whites and sea salt until frothy (about 1 minute).
At this moment add the cream of tartar.
Gradually add the powder sugar and beat on medium-high speed.
Add vanilla extract and espresso powder.
Increase the speed to high and beat until the mixture is thick and holds stiff peaks. About 3 to 5 minutes.
If using a piping bag, fill with the meringue and make swirls of the size of your choice onto the prepared baking sheet, about 1 inch apart.
If you don’t have a piping bag, use a spoon and drop some meringue of the size of your choice on the baking sheet, about 1 inch apart.
Bake for 1 1/2 to 1 3/4 hours, rotating the baking sheet about half way the cooking time to ensure even baking.
Once they are done, turn off the oven and open the door a bit, leave the meringue cookies in the oven to finish drying for several hours or overnight.
Note: The meringue cookies can be covered and stores at room temperature for several days. But, lets me honest, this Espresso Meringue Cookies won’t last that long.