Crispy Coffee Meringues Recipe

Introduction

Crispy coffee meringues are light, airy treats with a subtle coffee flavor that melts in your mouth. These delicate sweets are perfect for satisfying your caffeine cravings in a fun and elegant way.

Ingredients

• 2 large egg whites, room temperature
• ½ cup granulated sugar
• 1 teaspoon instant coffee granules
• ½ teaspoon vanilla extract
• ¼ teaspoon cream of tartar
• 1 pinch salt

Instructions

1. Step 1: In a clean mixing bowl, beat the egg whites with an electric mixer on medium speed until frothy.
2. Step 2: Add the cream of tartar and salt, then continue beating until soft peaks form—peaks should gently fold over when you lift the beaters.
3. Step 3: Gradually add the sugar, one spoonful at a time, while beating on high speed. Continue whipping until you achieve stiff, glossy peaks that hold their shape.
4. Step 4: Gently fold in the instant coffee granules and vanilla extract with a spatula until fully incorporated.
5. Step 5: Transfer the meringue mixture into a piping bag or a zip-top bag with the corner cut off, then pipe small swirls onto a parchment-lined baking sheet.

Tips & Variations

• Use room temperature egg whites for better volume; cold eggs won’t whip as well.
• For smoother meringues, use superfine sugar or pulse regular sugar in a blender to make it finer.
• Stop whipping once stiff peaks form to avoid over-mixing, which can cause collapse during baking.
• Bake low and slow to dry out meringues rather than cook them—this keeps them crispy.
• Try on a dry day since humidity can make meringues soft and sticky.
• Substitute instant coffee with finely ground espresso powder for a similar flavor.
• For a mocha twist, add a teaspoon of cocoa powder to the mixture.
• Swap coffee for cinnamon, cocoa, or matcha powder for fun flavor variations.

Storage

Store the meringues in an airtight container at room temperature for up to one week. If they become soft, simply warm them in a low oven at 200°F for 10 minutes to crisp them back up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use cold egg whites for meringues?

It’s best to use room temperature egg whites for maximum volume. Cold egg whites don’t whip as well, so let them sit out for about 30 minutes before starting.

How do I prevent my meringues from becoming sticky?

Humidity causes meringues to become soft and sticky. Try to make them on dry days and ensure they dry out in the oven at a low temperature rather than baking them quickly.

Crispy Coffee Meringues Recipe

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Crispy Coffee Meringues are delicate, airy treats flavored with instant coffee and vanilla. Whipped to glossy stiff peaks and baked low and slow, these meringues are perfectly crisp on the outside with a melt-in-your-mouth texture. Ideal as a light dessert or a coffee companion, they are naturally dairy-free and easy to make with basic ingredients.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: Approximately 20 small meringues 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Gluten Free, Dairy Free

Ingredients

Scale 1x2x3x

Egg White Mixture

• 2 large egg whites, room temperature
• ¼ teaspoon cream of tartar
• 1 pinch salt

Sugar and Flavoring

• ½ cup granulated sugar (preferably superfine)
• 1 teaspoon instant coffee granules
• ½ teaspoon vanilla extract

Instructions

1. Whip the Egg Whites: In a clean mixing bowl, beat 2 room temperature egg whites with an electric mixer on medium speed until frothy. This initial step prepares the whites to hold air and volume.
2. Add Cream of Tartar & Salt: Add ¼ teaspoon cream of tartar and a pinch of salt to the frothy egg whites. Continue beating until soft peaks form—peaks should gently fold over when you lift the beaters.
3. Gradually Add Sugar: Slowly add ½ cup granulated sugar one spoonful at a time while increasing mixer speed to high. Whip continuously until you achieve stiff, glossy peaks that hold shape firmly when beaters are lifted.
4. Add Coffee & Vanilla: Using a spatula, gently fold in 1 teaspoon instant coffee granules and ½ teaspoon vanilla extract until fully incorporated, taking care not to deflate the meringue.
5. Pipe the Meringues: Transfer the meringue into a piping bag or a zip-top bag with a corner cut off. Pipe small swirls onto a parchment-lined baking sheet, spacing them apart to allow drying.

Notes

• Use room temperature egg whites for better volume; cold eggs don’t whip as well.
• Superfine sugar is preferred to dissolve quickly for a smooth texture; alternatively, pulse regular sugar in a blender.
• Do not over whip; stop at stiff peaks to prevent collapsing during baking.
• Dry the meringues at a low temperature slowly rather than baking, to achieve crispness.
• Humidity can negatively affect meringue texture; aim to make them on a dry day.
• You can store baked meringues in an airtight container for up to a week.
• If meringues soften over time, crisp them back up in a 200°F oven for 10 minutes.
• Substitute instant coffee with finely ground espresso powder or add cocoa powder for a mocha twist.

Keywords: coffee meringues, crispy meringue recipe, instant coffee dessert, vanilla coffee meringues, dairy-free dessert, gluten free sweets