Starbucks Coffee Meringue Cookie Recipes

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 ALMOND MERINGUES

Steps:

• Preheat the oven to 250ºF.
• Line a baking sheet with parchment paper and set aside.
• In a medium mixing bowl, combine the coffee granules and egg whites and beat until frothy.
• Add the salt, cream of tartar, and cinnamon.
• Beat with mixer until soft peaks slowly form.
• Gently add both sugars and almond extract.
• Beat until stiff peaks form.
• With a rubber spatula, fold in the toasted slivered almonds.
• Drop by heaping teaspoons 1 1/2" apart on to the parchment lined baking sheet.
• Bake for 30-35 minute.
• Turn off the heat, but leave the meringues in the oven for an additional 30 minute.
• Remove the parchment (with the meringues on it) from the baking sheet and let cool completely on the counter.
• Peel the cookies from the parchment and store in an air tight container.

COFFEE MERINGUE KISSES

Steps:

• 1. Heat oven to 250 degrees.
• 2. Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
• 3. In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
• 4. In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
• 5. Add cream of tartar, and continue beating at medium speed until soft peaks form.
• 6. Increase beater speed to high, and gradually beat in sugar-coffee mixture.
• 7. Continue beating until soft peaks form and mixture has a glossy sheen.
• 8. To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
• 9. Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2\" in diameter.
• 10. Lift up tip and stop squeezing.
• 11. Leave 1\" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2\" between cookies.
• 12. Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
• 13. (After the first hour, it\'s okay to peek just once.)
• 14. Remove the meringues from the cookie sheet with a spatula.
• 15. Store in airtight container--makes about 3 dozen.