Espresso Meringues Recipe

Meringues are a classic dessert, loved for their delicate, airy texture and subtle sweetness. This recipe adds a unique twist by infusing traditional meringues with the rich, bold flavor of espresso. These Espresso Meringues are the perfect treat for coffee lovers, combining the lightness of meringues with an intense coffee kick. Whether you’re serving them at a gathering or enjoying them with a cup of coffee, these meringues are sure to impress.

What are Espresso Meringues?

Meringues are light, airy confections made primarily from whipped egg whites and sugar, resulting in a crisp, delicate texture that melts in your mouth. Espresso meringues take this classic treat to the next level by incorporating espresso powder, infusing each bite with a robust coffee flavor. These delightful sweets are perfect for coffee breaks, dessert tables, or any occasion where you want to offer a sophisticated and flavorful treat. Whether enjoyed on their own or paired with a cup of coffee, espresso meringues are sure to be a hit with coffee enthusiasts and dessert lovers alike.

Espresso Meringues Recipe

Recipe by Matt Simmons

0.0 from 0 votes

Servings

24

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

15

kcal

Light and airy espresso-infused meringues with a crisp exterior and a rich coffee flavor. Perfect for coffee lovers and an elegant addition to any dessert table.

Ingredients

• 3 large egg whites, at room temperature

• 1/4 teaspoon cream of tartar

• 3/4 cup granulated sugar

• 1 tablespoon instant espresso powder

• 1/2 teaspoon vanilla extract

• Pinch salt

Directions

• Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
• In a clean, dry mixing bowl, beat the egg whites and cream of tartar on medium speed until frothy.
• Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites.
• Once all the sugar is added, increase the speed to high and beat until stiff, glossy peaks form.
• Gently fold in the espresso powder, vanilla extract, and salt until well combined.
• Spoon or pipe the meringue mixture onto the prepared baking sheet in small mounds.
• Bake for 1 hour or until the meringues are dry and crisp.
• Turn off the oven and leave the meringues inside to cool completely.

Equipment

• Electric Mixer
• Mixing Bowls
• Measuring Spoons and Cups
• Piping Bag
• Baking Sheet
• Parchment Paper

Notes

• Ensure the mixing bowl and beaters are completely clean and free of grease for the best results.
• Use room-temperature egg whites for easier and more stable whipping.
• Store meringues in an airtight container to keep them crisp and fresh.
• Adjust the amount of espresso powder to taste for a stronger or milder coffee flavor.
• Avoid making meringues on humid days as the moisture can affect their texture.
• If piping the meringues, use a large star tip for an attractive presentation.

Nutrition Facts

• Calories: 15kcal
• Fat: 0g
• Sodium: 10mg
• Carbohydrates: 4g
• Sugar: 4g
• Protein: 0g

Conclusion

Espresso meringues are a simple yet delicious treat that perfectly combines the lightness of traditional meringues with a bold coffee flavor. This easy-to-follow recipe yields delightful confections that are sure to impress. Give it a try and share your results—we’d love to hear how they turned out! For those who love coffee-flavored desserts, don’t stop here; explore other coffee-inspired treats and meringue variations to keep the flavor adventure going.

Frequently Asked Questions

1. Can I use instant coffee instead of espresso powder?
   • Yes, you can substitute instant coffee for espresso powder. However, the flavor may be slightly less intense. Adjust the amount to taste.
2. Why did my meringues turn out chewy instead of crisp?
   • Chewy meringues are often the result of underbaking or excess humidity. Make sure to bake them long enough and allow them to cool completely in the oven with the door slightly open.
3. How long can I store espresso meringues?
   • Store the meringues in an airtight container at room temperature for up to two weeks. Ensure they are kept in a dry place to maintain their crispness.
4. Can I make espresso meringues without cream of tartar?
   • Cream of tartar helps stabilize the egg whites and improve the texture of the meringue. If you don’t have it, you can use a few drops of lemon juice or white vinegar as a substitute.
5. What should I do if my meringue mixture is not forming stiff peaks?
   • Ensure your mixing bowl and beaters are completely clean and free of any grease. Use room-temperature egg whites and add the sugar gradually while beating. If the mixture still doesn’t stiffen, try adding a small amount of cream of tartar or an extra egg white.