Coffee Meringues

By • April 17, 2011 • 12 Comments


11 Save

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
  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.

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

Comments (12) Questions (0)

Default-small
Default-small
Newliztoqueicon-2

almost 3 years ago Lizthechef

I missed these! And they look wonderful!

Image

almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks, Liz!

Me

almost 3 years ago wssmom

You are AMAZING -- never thought of espresso meringue!

Image

almost 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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

Checker

about 3 years ago checker

So simple, so good. Well done!

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks--they were a big hit at Seder.

Dsc_0675-x2a

about 3 years ago Sagegreen

So clever!

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

Thanks!

Massimo's_deck_reflection_10_27_13

about 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.

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

:) Great minds think alike!

Jampro

about 3 years ago Bevi

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

Image

about 3 years ago drbabs

Barbara is a trusted source on General Cooking.

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