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 tablespoon instant espresso powder (like Medaglia D'Oro, or similar)
- 24 pecan halves, lightly toasted
- Heat oven to 350 and line a large cookie sheet with aluminum foil.
- 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.
- 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.
- This recipe was entered in the contest for Your Best Recipe with Coffee