Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Recipe courtesy of
Maya Ferrante
for
Food Network Kitchen
Watch how to make this recipe.
Coffee Meringue Cookies
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- Level: Easy
- Total: 1 hr 25 min
- Active: 15 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 26
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 26 mg
A great way to use up extra egg whites, these espresso-infused meringues are a perfect light and airy treat for a sweet pick-me-up. A longer bake at a fairly low temperature produces cookies that are perfectly crisp on the outside and deliciously chewy inside. Bring them to your next cookie swap or holiday meal – they're sure to be a crowd pleaser!
- Level: Easy
- Total: 1 hr 25 min
- Active: 15 min
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 26
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 6 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 26 mg
Ingredients
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Directions
- Position oven racks in the top and bottom thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment.
- Stir together the espresso and egg whites in the bowl of a stand mixer; set aside for 1 minute to allow the coffee granules to dissolve slightly.
- Using the whisk attachment, beat the mixture on medium speed until foamy, about 1 minute. Add the salt and cream of tartar and continue to beat on medium until soft peaks form, about 1 minute more. With the mixer still on medium, gradually add the sugar until fully incorporated, then increase the speed to high and whip until the meringue is glossy and stiff peaks hold when the whisk is pulled from the bowl, about 2 minutes.
- Drop heaping tablespoon-size meringues in dollops about 1 1/2 inches in diameter onto the baking sheets, spacing them about 2 inches apart (about 12 cookies per sheet to allow for air to flow evenly around them). Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the outsides of the meringues are dry and firm to the touch, about 1 hour. Allow to cool fully on the baking sheets, about 10 minutes.
