Coffee Meringues

Four ingredient, gluten free, dairy free, and caffeinated. These coffee meringues may be the perfect dessert!

Passover recipes don’t exactly have the best reputation in town. They are the strumpet of noshing. And worst of all, it seems, is desserts. Jelly things, saccharine macaroons, and dense flourless poundcakes. No wonder we are required to drink four glasses of wine to make it palatable! (That’s the reason, right?)

Why You’ll Love These Coffee Meringues

But meringues, meringues are a game changer. Reminiscent of styrofoam (in a good way), airy, crunchy, and totally addicting. My Bubbe always serves coffee after our Seder, and we sit and chat and laugh and laugh. So why not combine the coffee with the dessert? It was just crazy enough to work. And work it did.

• Just four ingredients and pantry-simple.
• Naturally gluten free and dairy free, and perfect for Passover.
• Light, crunchy and caffeinated. Dessert and coffee in one bite.
• Easy to customize with chocolate, different extracts or fun shapes.

Ingredients You’ll Need

• Egg whites, at room temperature
• Sugar
• Espresso or instant coffee powder
• Vanilla

How to Make Coffee Meringues

There are a few keys to meringue success. First, clean bowls, clean whisks. Any grease and your whites won’t whip.

1. Beat the egg whites on low at first and then gradually up to high speed until thick and soft peaks form, about 3 minutes.
2. Add sugar gradually (1 tablespoon at a time) and beat until the batter is shiny and holds very stiff peaks and the sugar is dissolved. Test by rubbing a bit between your fingers. It shouldn’t be gritty. The meringue should be so stiff you can hold the bowl upside down and it won’t drip.
3. Fold in vanilla and espresso powder. You can make them swirly or combine until uniform. Your choice!
4. Pipe or scoop onto lined baking sheets, then bake low and slow until crisp and dry.

Pipe using a piping bag (I put a tip in a plastic bag) or just scoop out. No need to be fancy! Resist the urge to lick the bowl. Or don’t.

Tips for Perfect Meringues

• Start with clean, grease-free bowls and whisks. Even a speck of yolk or oil will keep the whites from whipping.
• Use room-temperature egg whites for the most volume.
• Add the sugar slowly so it fully dissolves and the meringue turns glossy.
• Bake low and slow, then leave them in the turned-off oven to dry out and crisp up.
• Avoid humid days. Meringues and moisture are not friends.

Fun Variations

Feel free to get as crafty as you like and involve the kiddos if you got ’em! Add chocolate chips, swap in different extracts, sandwich two cookies with Nutella, or play with different shapes and sizes.

How to Store Coffee Meringues

Store cooled meringues in an airtight container at room temperature for up to 2 weeks. Do not refrigerate, since the fridge is humid and will make them sticky and chewy. If they soften, you can re-crisp them in a low oven for a few minutes.

Coffee Meringue FAQ

Are meringues kosher for Passover?

Yes! Meringues are naturally gluten free and flourless, made from just egg whites and sugar, which makes them a favorite Passover dessert. As always, check that your add-ins fit your family’s Passover traditions.

Why did my meringues turn out sticky or weepy?

Usually humidity, or sugar that didn’t fully dissolve. Make them on a dry day, add the sugar slowly, and beat until the meringue is glossy and smooth.

How do you know when meringues are done?

They should feel dry and crisp and lift cleanly off the parchment. Let them finish drying in the turned-off oven for the crispest texture.

Can you make meringues ahead of time?

Definitely. They keep for up to 2 weeks in an airtight container, so they’re a great make-ahead dessert for a Seder or party.

Why are my meringues chewy instead of crunchy?

Chewy meringues usually need more time drying out in the oven, or they’ve absorbed moisture from the air. Bake longer and low, and store them airtight.

How do you store meringues?

In an airtight container at room temperature, never the fridge. They’ll stay crisp for about 2 weeks.

Coffee Meringues

Amy Kritzer

Have fun with this easy dessert. Add chocolate chips, different extracts, sandwich two cookies with Nutella to make a sandwich and play with different shapes! Also, a fun activity with kids.

5 from 4 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine Passover

Servings 20 medium meringues or 40 small meringues

Ingredients

  

1x2x3x

• 2 large egg whites at room temperature
• ¾ cup super fine sugar
• ½ teaspoon vanilla extract
• 1 tablespoon instant espresso powder

Instructions

 

• Preheat oven to 200 degrees F. Line 2 cookie sheets with parchment paper and set aside.
• In a large bowl with an electric mixer with a whisk attachment (make sure both are very clean and dry), beat egg whites on low at first and then gradually up to high speed until thick and soft peaks form, about 3 minutes. Add sugar in gradually (1 tablespoon at a time) and beat until batter is shiny and holds very stiff peaks and sugar is dissolved. You can test to see if the sugar is dissolved by taking a bit of the meringue between your fingers. It shouldn’t be very gritty. Meringue should be so stiff that you can hold the bowl upside down and it won’t drip. Fold in vanilla and espresso powder.
• Drop 1 ½ - inch dollops of mixture onto sheets 1-inch apart or pipe onto sheets using a piping bag or a pastry tip in a zip lock bag.
• Bake for about 1 ½ hours or until crisp, switching pan positions halfway through baking. Turn oven off and let meringues finish cooling in oven for a few hours or overnight. Store in an airtight container for up to 3 days.

Notes

Make the day ahead so you have time to cool them.

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