Espresso Meringue Cookies
From The Ranch Table by Elizabeth Poett. Copyright © 2023 by Elizabeth Poett. Reprinted by permission of Magnolia Publications, an imprint of HarperCollins Publishers. Photography © BJ Golnick.
“Airy meringues seem fancy and sophisticated, but they’re actually one of the simplest cookies around,” says California rancher Elizabeth Poett. “Just whip egg whites with sugar, add the flavoring of your choice (in this case it’s instant espresso powder), and spoon dollops onto a sheet pan. The result is light, chewy, and crunchy all at once. They’re so easy, in fact, that I make various kinds of meringue cookies all year, flavored with whatever ingredients I have on hand. These meringues will keep at room temperature in an airtight container for a couple of days.”
Tip: Don’t try to make meringues on a very humid or damp day; the egg whites won’t whip up to their full volume.
This recipe, and others like it, can be found in the article “3 Easy Holiday Desserts for the Lazy Baker.”
How to Make It
1
Preheat the oven to 200°F. Line a sheet pan with parchment paper.
2
Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, and whisk until white and frothy and almost beginning to hold soft peaks, about 5 minutes.
3
Keep whisking while slowly adding the espresso powder and then the sugar, little by little. When everything has been combined, whisk the mixture until the meringue holds stiff peaks, about 5 more minutes. Do not overbeat.
4
Use a spoon to make large dollops of meringue on the prepared sheet pan; you should end up with 8 individual meringues, evenly spaced. Bake the meringues for 45 minutes, then turn off the heat and let them cool in the oven. When the meringues have cooled, remove them from the pan with a spatula. Store the meringues in an airtight container for 2 to 3 days.
Ingredients
6 egg whites, at room temperature
4 ¼ tsp instant espresso powder
1 ½ cups granulated sugar
Directions
1
Preheat the oven to 200°F. Line a sheet pan with parchment paper.
2
Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a hand mixer, and whisk until white and frothy and almost beginning to hold soft peaks, about 5 minutes.
3
Keep whisking while slowly adding the espresso powder and then the sugar, little by little. When everything has been combined, whisk the mixture until the meringue holds stiff peaks, about 5 more minutes. Do not overbeat.
4
Use a spoon to make large dollops of meringue on the prepared sheet pan; you should end up with 8 individual meringues, evenly spaced. Bake the meringues for 45 minutes, then turn off the heat and let them cool in the oven. When the meringues have cooled, remove them from the pan with a spatula. Store the meringues in an airtight container for 2 to 3 days.
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