Coffee Meringues

Coffee Meringues

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  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 24 to 30 meringues
Nutritional Guidelines (per serving)
31 Calories
0g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 24 to 30 meringues
Amount per serving
Calories 31
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 0%
Protein 1g
Calcium 1mg 0%
*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.


  • 4 large egg whites (reserve the yolks for another use if desired)
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 3 tablespoons instant coffee granules
  • 1 teaspoon vanilla extract

Steps to Make It

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

  2. Place the egg whites and salt in a large mixing bowl. Using electric beaters or an electric stand mixer fitted with a whisk attachment, beat the egg whites on high speed for 4 to 5 minutes.

  3. Add  the sugar a tablespoon at a time while beating continuously on medium-high speed until the meringue is glossy and holds stiff peaks, about 10 to 12 minutes. 

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

  5. Fit a pastry bag with a large piping tip and roll down the 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 the 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 the cuff and twist the top a few times, to close the bag and force the meringue into the bottom of the bag.

  6. 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 the cookie sheets. If it is coming out too slowly, snip the hole a little bigger. If you squeeze slowly and then pull the tip up you will get a pretty top.

  7. Place in the preheated oven and bake for 2 hours. Turn the oven off and leave the oven door partially open. Leave the meringues in the oven for at least another hour.

  8. Remove the meringues from the  oven and carefully peel them from the paper. If they stick at all, return them to the oven for another 30 minutes to finish drying out. Cool completely on oven racks. Store in an airtight container.


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