If you love coffee and light, crispy desserts, these coffee meringues are going to be your new favorite treat! They’re sweet, airy, and have a deep coffee flavor that melts in your mouth. Perfect for pairing with a cup of coffee, serving at a party, or just enjoying as an afternoon pick-me-up. These treats are naturally gluten-free and great even for first-time bakers.
Ingredients
To make Crispy Coffee Meringues you’ll need:
- 2 large egg whites, at room temperature
- ½ cup granulated sugar
- 1 teaspoon instant coffee granules
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- A pinch of salt
Tools You’ll Need
- Mixing bowl
- Electric hand mixer or stand mixer
- Measuring spoons
- Baking sheet
- Parchment paper
- Piping bag (or a zip-top bag with the corner cut off)
Step-by-Step Instructions
1. Whip the Egg Whites
Place the 2 room-temperature egg whites into a clean mixing bowl. Using an electric mixer, beat the egg whites on medium speed until they become frothy.
2. Add Cream of Tartar and Salt
Add ¼ teaspoon of cream of tartar and a pinch of salt to the egg whites. Continue beating until soft peaks form — this means the egg whites will start to hold shape but fold over slightly when the beaters are lifted.
3. Gradually Add Sugar
Slowly add the ½ cup of granulated sugar to the egg whites, one spoonful at a time, while increasing the mixer speed to high. Keep whipping until the mixture becomes glossy and forms stiff peaks — the meringue should hold its shape firmly when the beaters are lifted.
4. Fold in Coffee and Vanilla
Gently fold in the 1 teaspoon instant coffee granules and ½ teaspoon vanilla extract using a spatula. Stir just until everything is evenly mixed and the coffee is fully incorporated.
5. Pipe the Meringues
Transfer the coffee-flavored meringue into a piping bag or a zip-top bag with the tip cut off. Pipe small swirls or dollops of meringue onto a baking sheet lined with parchment paper.
6. Bake and Dry the Meringues
Preheat your oven to 225°F (110°C). Place the baking sheet in the oven and bake the meringues for 60–75 minutes, until they feel firm to the touch but remain pale in color. After baking, turn the oven off and let the meringues cool completely inside the oven for another hour — this helps them dry out fully and become perfectly crisp.
Storage Tips
- Store the cooled coffee meringues in an airtight container at room temperature for up to a week.
- If they soften, re-crisp them in a low oven (about 200°F) for 10 minutes before serving.
- Avoid refrigerating them, as humidity can make them sticky.
Enjoy!
These crispy coffee meringues are light, crunchy, and packed with rich coffee flavor. They make a delightful treat with an espresso or your favorite hot beverage — perfect for coffee lovers and dessert fans alike.