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 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.