coffee meringues
Recipes
Desserts
Coffee Meringues
I envision a future where I make these meringues every weekend and then try really hard not to eat them all one after the other. The single hardest part about this recipe was scraping the batter off the spoon, which, you may imagine, was not hard at all (unless you are a perfectionist). Each bite was in perfect balance, from the salty and sweet coffee to the airy, but chewy meringue and crunchy pecan.
Ingredients
- 2 egg whites from large eggs
- 1/4 teaspoon kosher salt
- 1/2 cup light brown sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon instant espresso powder (like medaglia d'oro, or similar)
- 24 pecan halves, lightly toasted
Directions
- Heat oven to 350° F and line a large cookie sheet with aluminum foil.
- In a stand mixer fitted with a whisk, beat the egg whites with the salt until they begin to foam. Add the brown sugar, vanilla, and espresso powder and continue to beat until the batter is glossy and stiff peaks form when you lift the whisk.
- Drop batter by the teaspoonful onto the cookie sheet about 1 to 1 1/2 inches apart. (These don't spread much.) Top each cookie with a toasted pecan half. Place cookie sheet in oven and turn the oven off. The cookies will be ready in three hours. (If your oven doesn't hold temperature, see my headnote for instructions on how to bake!)
