Coffee Meringues

By • April 17, 2011 • 12 Comments

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Author Notes: With Passover upon us, I decided to rework my favorite Passover cookie and add some coffee flavor. What I love about these meringues is that you put them together, place them in the oven, and turn the oven off. So easy, so forgiving. The coffee flavors the meringues really nicely, and the toasted pecan adds a deep flavored crunch to offset the sweet meringue.drbabs

Makes about 24 cookies

  • 2 egg whites from large eggs
  • 1 generous pinch of kosher salt
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 tablespoons instant espresso powder (like Medaglia D'Oro, or similar)
  • 24 pecan halves, lightly toasted
  1. Heat oven to 350 and line a large cookie sheet with aluminum foil.
  2. In a stand mixer fitted with a whisk, beat the egg whites with the salt until beginning to stiffen. Add the sugar, vanilla and espresso powder and continue to beat until the batter is glossy and stiff peaks form when you lift the whisk.
  3. Drop batter by the teaspoonful onto the cookie sheet about 1 to 1 1/2 inch apart. (These don't spread much.) Top each cookie with a toasted pecan half. Place cookie sheet in oven and turn the oven off. The cookies will be ready in three hours.
Jump to Comments (12)

Tags: can be made ahead, gluten-free, passover, sweet

Comments (12) Questions (0)

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Newliztoqueicon-2

over 3 years ago Lizthechef

I missed these! And they look wonderful!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Liz!

Me

over 3 years ago wssmom

You are AMAZING -- never thought of espresso meringue!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Oh, you're so sweet--thank you for saying that!

Checker

over 3 years ago checker

So simple, so good. Well done!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--they were a big hit at Seder.

Bike2

over 3 years ago Sagegreen

So clever!

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Massimo's_deck_reflection_10_27_13

over 3 years ago lapadia

LOVE it, drbabs!!! No kidding, within the last hour I was reading over my meringue drop recipe and thinking - hmmmm, espresso, and here you are with your FAB recipe! Adding the pecan...great addition.

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

:) Great minds think alike!

Cakes

over 3 years ago Bevi

These look good! Do you think I could substitute toasted almonds?

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--yes--I think almonds would be really good!