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.