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+ servings

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 2 votes
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine Passover
Servings 20 medium meringues or 40 small meringues


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


  • 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.


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