Coffee Meringues

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

Test Kitchen Notes

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