Espresso Meringues

If you have coffee-lovers in your life, this confection is sure to be on their wish-list during the holidays. These light and airy cookies offer a flavorful kick of sweetened espresso in every bite, and will certainly satisfy the fiercest coffee craving. If mocha flavor is what you want, try dipping the cookies in smooth, melted dark chocolate; or sandwiching them around a filling of a rich, dark chocolate ganache.

20 mins
1 hr 30 mins to 2 hrs
2 hrs 50 mins
about 54 meringues
Espresso Meringues


Prevent your screen from going dark as you follow along.
  1. Preheat the oven to 200°F. Line two baking sheets with parchment paper, or aluminum foil.

  2. In a large bowl, beat together the egg whites, cream of tartar, and salt until foamy.

  3. Add the espresso powder, coffee extract, and 1 tablespoon of the sugar, beating until soft peaks form.

  4. Gradually add the remaining sugar, continuing to beat until the meringue is stiff and glossy.

  5. Pipe the meringues onto the pans using a pastry bag and star tip. Alternatively, drop meringues by large teaspoonfuls onto the pans.

  6. Bake the meringues for 1 1/2 to 2 hours, switching the pans (top to bottom, bottom to top) halfway through the bake time. The cookies will feel barely dry on the outside, and will still be soft in the middle.

  7. Turn off the oven and leave the meringues inside to cool and dry completely, 1 to 3 hours — or as long as overnight if the weather is humid.

Tips from our Bakers

  • For chocolate-dipped meringues, melt 1 cup bittersweet or semisweet chocolate chips. Dip the sides or bottoms of the meringues in the chocolate, and return to a parchment- or foil-lined baking sheet until the chocolate is set.
  • For sandwich kisses, heat 1/4 cup heavy cream to a simmer. Add 2/3 cup chopped semisweet or bittersweet chocolate (or chips), stirring until all the chocolate has melted. Allow the ganache to cool until it becomes spreadable, then smear some onto the bottom half of one meringue, and sandwich with another.