Coffee Meringues

By
Giora Shimoni
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 09/26/21
Coffee meringues recipe

The Spruce / Julia Estrada
Prep: 15 mins
Cook: 3 hrs
Total: 3 hrs 15 mins
Nutrition Facts (per serving)
887 Calories
0g Fat
208g Carbs
15g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Amount per serving
Calories 887
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 539mg 23%
Total Carbohydrate 208g 76%
Dietary Fiber 0g 0%
Total Sugars 201g
Protein 15g
Vitamin C 0mg 0%
Calcium 25mg 2%
Iron 1mg 3%
Potassium 544mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Looking for a light, easy-to-serve, sweet dessert to end the Passover Seder? Try these coffee meringues one Shabbos, and everyone -- even the kids -- will love them. Not only are they delicious, they have a surprisingly stunning appearance, as the coffee grains give the meringues a nice color and stripe. Best of all, they can be prepared a few days before the Seder and stored in an airtight container.

Ingredients

  • 4 large egg whites

  • 1/4 teaspoon kosher salt

  • 1 cup sugar

  • 3 tablespoons instant coffee granules

  • 1 teaspoon vanilla extract

Steps to Make It

  1. Gather the ingredients.

    Ingredients for coffee meringue
    The Spruce / Julia Estrada 

  2. Preheat oven to 250 F. Line 2 cookie sheets with parchment paper. Set aside.

    Line cookie sheets with parchment
    The Spruce / Julia Estrada

  3. 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.

    Egg whites in mixing bowl
    The Spruce / Julia Estrada

  4. 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. 

    Add sugar a tablespoon at a time
    The Spruce / Julia Estrada

  5. With a spatula, fold in coffee and vanilla until coffee is mixed in just enough to create stripes.

    Fold in coffee and vanilla
    The Spruce / Julia Estrada

  6. 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.

    Piping bag
    The Spruce / Julia Estrada

  7. 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.

    Pipe meringues
    The Spruce / Julia Estrada

  8. 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.

    Place in preheated oven
    The Spruce / Julia Estrada

  9. 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.

    Coffee meringues
    The Spruce / Julia Estrada

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