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Crispy Coffee Meringues Recipe

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★★★★★

4.8 from 147 reviews

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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/crispy-coffee-meringues-recipe/