coffee meringues.

i had all my ingredients set to make more macarons, but i lacked the enthusiasm to sift, sift, sift. so, a little change of plans, a little time made, and these little coffee meringue kisses were whipped up. coffee for flavour, and also because meringues tend to brown on me, no matter my diligence (or usually, lack thereof). no less sweet--literally and figuratively--than a macaron, yet quite a bit less fussy.


coffee meringues

5 large egg whites, room temperature
1 teaspoonful vanilla extract
1/4 teaspoonful cream of tartar
1 cup granulated or superfine (recommended) sugar
2 teaspoonfuls powdered instant espresso or instant coffee (if you use instant coffee, adjust to taste, 1/2-1 teaspoonful more)


preheat oven to 175˚F. in a large mixing bowl, beat the egg whites and vanilla extract until frothy. add cream of tartar, and continue beating at medium speed until soft peaks form. Increase beater speed to high, and gradually beat in sugar. add coffee powder. Continue beating until stiff peaks form and mixture is glossy.

pipe out meringues into desired shape, or plop even teaspoonfuls onto a parchment/silicone mat lined baking sheet, leaving about an inch between meringues. bake until dry to the touch; i tend to bake them overnight, but you can bake them for 3 hours, then just leave them in the oven with the door closed (or is it held slightly ajar with a wooden spoon? i think that works in drier climates) for several more hours. transfer to a wire rack to cool completely. store in an airtight container.