Make Ahead

Coffee Meringues

April 17, 2011
2 Ratings
Photo by Mark Weinberg
  • Makes About 24 cookies
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

What You'll Need
  • 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 foam. 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!)

See what other Food52ers are saying.

  • Bevi
  • aussiefoodie
  • creamtea
  • chez_mere
  • inpatskitchen

32 Reviews

Woweeeee November 30, 2022
How about substituting mini chocolate chips instead of the nuts for a mocha like flavor?
drbabs November 30, 2022
The nuts really balance the sweetness of the meringue, so I’d be concerned that mini chocolate chips would make them too sweet. But you could certainly try it. Another idea would be to add a tablespoon or two of cocoa powder. Good luck! Please let us know how they turn out.
Bevi April 26, 2017
I made these for Passover and they were a big hit! I sent guests home with their own little packets of meringue treats. ( As much as I wanted them for myself.)
drbabs April 26, 2017
Nicole February 19, 2017
These were so easy to make and SO yummy. But I had one issue. When I placed on them on a serving plate on my counter after an hour or so they became sticky. I immediately placed them back in the oven and left them there until I served them. They had crisped back up and my guests loved them! This is my first time making meringues so I have no idea if this is a rookie error or a risk of living in a humid climate like San Francisco.
drbabs February 19, 2017
It was probably the humidity. My oven is so wonky that when I make them, I have to leave the oven at the lowest setting and put a pizza stone in the bottom or they won't dry at all. I'm glad you liked them.
rlsalvati April 26, 2016
These were wonderful. I also had to leave my oven on its lowest setting (170). I'm looking forward to having these whenever a recipe calling for egg yolks leaves me with a couple whites.
drbabs April 26, 2016
I have to do the same thing with my unstable oven. I'm so glad you liked them!
aussiefoodie October 9, 2015
How do I find instant espresso powder or could I use ground coffee beans or is it instant coffee powder?
drbabs October 9, 2015
Use instant coffee powder. Hope you enjoy!
Yazoolulu January 9, 2015
These are outstanding. I doubled the recipe and ended up leaving the oven on 170- it got too cold otherwise. I brought all of them to a get-together and they were all gone in less than an hour. These might be my all time favorite cookie now.
drbabs January 10, 2015
So happy you liked them!
creamtea December 19, 2014
Congratulations Barbara! Coffee with anything is good, but these look great!
chez_mere December 18, 2014
Going to use this recipe to make mushrooms for my buche de Noel cake....
drbabs December 18, 2014
Sarah J. December 22, 2014
Wow, such a great idea!
inpatskitchen December 18, 2014
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!
drbabs December 18, 2014
Thanks, Pat!. It's a hard time of year to test recipes!. Happy holidays-- I hope you enjoy them.
fearlessem December 18, 2014
Light brown sugar? Dark brown sugar? Does it matter?
drbabs December 18, 2014
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.
Lizthechef April 21, 2011
I missed these! And they look wonderful!
drbabs April 21, 2011
Thanks, Liz!
wssmom April 20, 2011
You are AMAZING -- never thought of espresso meringue!
drbabs April 21, 2011
Oh, you're so sweet--thank you for saying that!
checker April 19, 2011
So simple, so good. Well done!
drbabs April 20, 2011
Thanks--they were a big hit at Seder.
Sagegreen April 18, 2011
So clever!
drbabs April 18, 2011
lapadia April 17, 2011
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.
drbabs April 17, 2011
:) Great minds think alike!
Bevi April 17, 2011
These look good! Do you think I could substitute toasted almonds?
drbabs April 17, 2011
Thanks--yes--I think almonds would be really good!