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Coffee Meringues

Get your coffee fix with these cute meringue cookies.

Coffee Meringues




Quentin Bacon
 3 large egg whites
 1/2 teaspoon cream of tartar
 3/4 cup sugar
 1/2 teaspoon vanilla
 1 1/2 tablespoons instant espresso powder
 1 tablespoon whole roasted coffee beans
Step 1
1

In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.

Step 2
2

Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes). Gently place one coffee bean on each mound.

Step 3
3

Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.

Step 4
4

Slide a spatula under meringues to release.

Step 5
5

Note: Nutritional analysis is per meringue.

Nutrition Facts

Amount Per Serving
Calories 16Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 42mg2%
Total Carbohydrate 3.8g2%

Dietary Fiber 0.0g0%
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.