Serves 24
165 min
Espresso Meringues
Recipe GLPRaed6ecbdf498a6
Light, crispy meringue cookies infused with rich espresso flavor. These delicate treats feature whipped egg whites sweetened with sugar and enhanced by instant espresso powder. Perfect for coffee lovers seeking an elegant, gluten-free confection.
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Ingredients
3 egg whites, at room temperature
1/2 teaspoon salt
1 1/2 teaspoons instant espresso powder
3/4 cup granulated sugar
Directions
Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper to prevent sticking.
In a large, scrupulously clean mixing bowl, combine the egg whites and salt. Beat using an electric mixer on medium speed until soft peaks form, about 3 minutes.
Dissolve the instant espresso powder in 1/2 teaspoon of warm water, stirring until fully smooth with no lumps.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. This should take about 5-7 minutes total. Beat until stiff, glossy peaks form and the meringue is thick and creamy.
Gently fold the dissolved espresso mixture into the meringue using a rubber spatula until evenly combined. Do not overmix—fold just until no streaks of espresso remain.
Transfer the meringue to a piping bag fitted with a 1/2-inch round tip. Pipe small mounds, about 1 inch in diameter, onto the prepared baking sheet, spacing them about 1 inch apart.
Bake for 90 minutes, until the meringues are completely dry and crisp to the touch but not colored.
Turn off the oven and crack the door open slightly. Allow the meringues to cool in the oven for at least 30 minutes to prevent cracking.
Remove from the oven and let cool completely at room temperature on the baking sheet before serving or storing in an airtight container.
