Coffee Meringues

By • April 17, 2011 • 19 Comments

15 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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 (except if your oven, like mine, doesn't hold its temperature, in which case you should turn the oven down to the lowest setting -- mine is 170° F -- and put a pizza stone or some bricks in the bottom of the oven so the temperature remains more consistent). The coffee flavors the meringues really nicely and the toasted pecan adds a deep-flavored crunch to offset the sweet meringue.drbabs

Food52 Review: I envision a future where I make these meringues every weekend and then try really hard not to eat them all one after the other. The single hardest part about this recipe was scraping the batter off the spoon, which, you may imagine, was not hard at all (unless you are a perfectionist). Each bite was in perfect balance, from the salty and sweet coffee to the airy, but chewy meringue and crunchy pecan. Irresistible. savorthis

Makes about 24 cookies

  • 2 egg whites from large eggs
  • 1/4 teaspoon kosher salt
  • 1/2 cup light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon instant espresso powder (like Medaglia D'Oro, or similar)
  • 24 pecan halves, lightly toasted
  1. Heat oven to 350° F 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 they begin to stiffen. Add the brown 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 inches 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. (If your oven doesn't hold temperature, see my headnote for instructions on how to bake!)
Jump to Comments (19)

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

Comments (19) Questions (0)

Default-small
Default-small
Dsc00859_2

1 day ago creamtea

Congratulations Barbara! Coffee with anything is good, but these look great!

Img_1698

2 days ago chez_mere

Going to use this recipe to make mushrooms for my buche de Noel cake....

Img_0733

2 days ago drbabs

Barbara is a trusted source on General Cooking.

Cool.

Dscn3274

2 days ago inpatskitchen

Congratulations on the CP Barbara! I wanted to test these because they look soooo good but couldn't get my act together. SAVED for a later date!

Img_0733

2 days ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Pat!. It's a hard time of year to test recipes!. Happy holidays-- I hope you enjoy them.

Default-small

2 days ago fearlessem

Light brown sugar? Dark brown sugar? Does it matter?

Img_0733

2 days ago drbabs

Barbara is a trusted source on General Cooking.

I've only used light brown sugar. I think I'd avoid dark brown because of the increased moisture. I'm going to edit it now. Thanks.

Newliztoqueicon-2

over 3 years ago Lizthechef

I missed these! And they look wonderful!

Img_0733

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!

Img_0733

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!

Img_0733

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!

Img_0733

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.

Img_0733

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?

Img_0733

over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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