Coffee Flavored Meringue Cookie Recipes

COFFEE MERINGUES

Steps:

• 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.

STARBUCKS COFFEE MERINGUE COOKIE RECIPE

Steps:

• Preheat oven to 275. Line cookie sheets with parchment paper
• In a stand mixer bowl combine egg whites, cream of tartar, salt and vanilla. Beat until they stand in soft peaks
• Stir sugar and Starbucks Via Ready Brew together in a clean dry bowl.
• Slowly add the sugar/Starbucks mixture to the egg mixture 1 spoonful at a time while continuing to beat the mixture.
• Once everything is fully incorporated and the mixture forms stiff peaks shape the meringue on the parchment paper. You can pipe the mixture or use a spoon to drop it on the parchment.
• Bake for 30 minutes then turn the oven off. Leave meringue cookies in the oven overnight or for a few hours to make sure they are fully dry.
• Cool completely before storing

COFFEE MERINGUES

Steps:

• In a bowl, with an electric mixer (fitted with whisk attachment) on high speed, beat egg whites and cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks. Beat in vanilla and espresso powder.
• Spoon meringue in 1 1/2- to 2-inch-wide mounds, about 1 inch apart, onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets (see notes). Gently place one coffee bean on each mound.
• Bake in a 200° oven until meringues are light brown and give slightly when gently pressed, 1 1/4 to 1 1/2 hours; switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.
• Slide a spatula under meringues to release.
• Note: Nutritional analysis is per meringue.

COFFEE MERINGUES

Steps:

• Gather the ingredients.
• Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.
• Place egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat egg whites on high speed for 4 to 5 minutes.
• Add sugar a tablespoon at a time while beating continuously on medium-high speed until meringue is glossy and holds stiff peaks , about 10 to 12 minutes.
• With a spatula, fold in coffee and vanilla until coffee is mixed in just enough to create stripes.
• Fit a pastry bag with a large piping tip and roll down top a few times. If you don't have a pastry bag, use a large Ziploc bag (you won't need a piping tip); fold bag 2 to 3 times to make a cuff on the outside of the bag. Using a spatula, transfer the meringue from the mixing bowl into the pastry or Ziploc bag. Unroll cuff and twist the top a few times, to close the bag and force meringue into the bottom of the bag.
• If you are using a plastic bag, use scissors to snip a very small corner off of the bag. Squeeze 1 1/2-inch circles of meringue onto cookie sheets . If it is coming out too slowly, snip hole a little bigger. If you squeeze slowly and then pull tip up you will get a pretty top.
• Place in preheated oven and bake for 2 hours. Then, turn oven off and leave oven door partially open, leaving meringues in oven for at least one additional hour.
• Remove meringues from oven and carefully peel from paper. If they stick at all, return to the oven for another 30 minutes to finish drying out. Cool completely and store in an airtight container.

VANILLA CHAI MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line 2 cookie sheets with foil or parchment paper.
• Beat egg whites with a mixer until foamy and soft peaks form. Add sugar slowly while you continue to mix. Add vanilla extract and beat until glossy, stiff peaks form. Gently fold in ginger, cinnamon, cloves, and cardamom.
• Pipe or spoon the meringue onto the prepared baking sheets.
• Bake in the preheated oven for 1 hour 20 minutes. Turn off the oven and leave the cookies inside until the oven cools, or overnight.

COFFEE MERINGUES

Steps:

• Preheat oven to 225 degrees F.
• Grease 2 or 3 cookie sheets or use parchment paper lined sheets.
• Beat egg whites and cream of tartar in medium bowl on medium speed until soft peaks form.
• Add granulated sugar, 1 tablespoon at a time, until stiff peaks form and sugar is dissolved.
• Fold in confectioners' sugar.
• Stir coffee granules into warm water in small bowl until dissolved.
• Fold into meringue.
• Spoon meringue into piping bag fitted with 1 1/2 inch nozzle.
• Pipe mounds onto cookie sheet, each about 1/2 inch high, 1 inch in diameter and about 2 inches apart onto prepared cookie sheets.
• Bake on lowest rack in oven for 35-40 minutes until dry.
• Turn oven off and let meringues stand in unopened oven until cool.
• Heat chocolate in medium saucepan on lowest heat, stirring often until melted; do hot overheat.
• Removed from heat.
• Stir until smooth.
• Dip bottoms of each meringue into chocolate (or 1 side of each meringue), allowing excess to drip back into saucepan.
• Place on foil or waxed paper-lined cookie sheets.
• Let stand in cool place until chocolate is set.
• Do not chill.
• Store in airtight containers.