These crispy coffee meringues are light, crunchy, and melt-in-your-mouth sweet with just the right hit of espresso.
They’re perfect when you want a treat that feels fancy but is actually super easy to make. The coffee flavor isn’t too strong—it’s more of a warm, roasted backdrop that goes amazing with the sugary crunch. If you’ve never made meringues before, don’t worry.
I’ll walk you through every single step.
Why I Love This Recipe
This recipe brings back memories of quiet afternoons with a cup of coffee and a little treat on the side. I started making these when I had leftover egg whites and didn’t want to waste them—now I make them on purpose.
- They’re naturally gluten-free
- They only need a few ingredients
- You can make them ahead and they keep so well
- They feel fancy but they’re actually easy
- Great for gift tins or snack trays
What You’ll Need
- 3 large egg whites, room temperature
- ¾ cup (150g) granulated sugar
- 1 tsp espresso powder
- ½ tsp vanilla extract
- ¼ tsp cream of tartar
- Pinch of salt
Servings and Cook Time
Makes: About 24 small meringues
Prep Time: 20 minutes
Bake Time: 1 hour
Cool Time: 1 hour (in the oven, door closed)
Total Time: 2 hours 20 minutes
Tools You’ll Need
- Hand mixer or stand mixer
- Mixing bowl
- Rubber spatula
- Baking sheet
- Parchment paper
- Measuring spoons
- Small sifter (optional, for dusting espresso on top)
Pro Tips
- Use room temperature egg whites—they whip up better
- Make sure your bowl and beaters are super clean (no oil or yolk!)
- Don’t skip the cream of tartar—it helps stabilize the meringue
- Bake low and slow for the crispest texture
- Let them cool in the oven so they don’t crack from sudden temp changes
Substitutions and Variations
- No espresso powder? Use instant coffee, finely crushed
- Want a twist? Add mini chocolate chips once the meringue is whipped
- No cream of tartar? Use a few drops of lemon juice instead
- Vanilla swap: Try almond or hazelnut extract for a flavor switch-up
Make Ahead Tips
- You can make the meringues 3–4 days ahead
- Store in an airtight container at room temp—don’t refrigerate!
- Avoid humidity—moisture will make them chewy
Instructions
Step 1: Whip Egg Whites with Cream of Tartar and Salt
Add 3 large egg whites, ¼ tsp cream of tartar, and a pinch of salt to a clean mixing bowl. Start beating on medium speed until the mixture becomes foamy.
Step 2: Gradually Add Sugar
While continuing to beat, slowly add ¾ cup granulated sugar, one tablespoon at a time. Beat until stiff, glossy peaks form.
Step 3: Add Espresso Powder and Vanilla
Add 1 tsp espresso powder and ½ tsp vanilla extract to the meringue. Beat until fully combined—should look speckled and thick.
Step 4: Pipe or Spoon onto Baking Sheet
Line a baking sheet with parchment. Use a piping bag or spoon to place small mounds (about 1½-inch wide) onto the paper, spaced slightly apart.
Step 5: Bake
Bake at 225°F (107°C) for 1 hour. Then turn off the oven and let them sit inside for another hour—door closed.
Step 6: Cool and Serve
Once completely cool, remove from the oven and transfer to a serving plate. Optionally dust with more espresso powder.
Leftovers and Storage
- Store in an airtight container at room temp for up to 5 days
- Avoid placing in the fridge or freezer—they’ll get soft
- If they go soft, pop them in the oven at 200°F for 10 minutes to crisp up again
Macros Information (per meringue, approx.)
- Calories: 20
- Carbs: 5g
- Fat: 0g
- Protein: 0g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Whipping egg whites traps air, which makes the meringue puff up and gives it that light texture. Sugar helps hold the air in and keeps the peaks stiff and shiny. Cream of tartar lowers the pH slightly, helping the proteins bond tighter and stay stable in the oven. Low heat dehydrates the meringue slowly, leaving it crisp and crackly without browning.
Common Mistakes
- Adding sugar too fast: This can deflate the meringue
- Under-whipping: You need stiff peaks or they’ll flatten
- Greasy tools or bowl: Any fat will stop the whites from whipping
- Baking too hot: They’ll brown or crack
- Opening the oven too soon: Can cause collapse or cracking
What to Serve With
- Hot coffee or espresso
- Vanilla ice cream (yes, really!)
- Chocolate drizzle
- Fresh berries
- A glass of cold milk
FAQ
Can I use carton egg whites?
Fresh eggs work better—they whip more reliably
Do they have caffeine?
Yes, but a tiny bit—only from the espresso powder
Why are they sticky?
It’s humidity! Store in a dry, sealed container
Can I double the batch?
Yep! Just use two baking sheets and rotate them halfway
Can I make them chewy?
If you like them soft, bake for less time—about 45 minutes
Final Thoughts
These crispy coffee meringues are the kind of treat that looks fancy but takes just a little love and patience. Whether you’re serving them with coffee or sharing with friends, they always get compliments. I’d love to hear how yours turned out—leave a comment and let me know what you thought or if you have any questions!
