If you love coffee and light, crispy desserts, these coffee meringues are going to be your new favorite treat!
They’re sweet, airy, and have a deep coffee flavor that melts in your mouth.
Perfect for pairing with a cup of tea, serving at a party, or just enjoying as an afternoon pick-me-up.
Bonus?
They’re naturally gluten-free!
Even if you’ve never made meringues before, don’t worry—I’ve got all the tips to help you get those perfectly crisp outsides and soft, chewy insides.
Let’s get baking!
What You’ll Need
Ingredients:
- 2 large egg whites, room temperature
- ½ cup granulated sugar
- 1 teaspoon instant coffee granules
- ½ teaspoon vanilla extract
- ¼ teaspoon cream of tartar
- 1 pinch salt
Pro Tips
✅ Room temp egg whites = better volume! Cold eggs won’t whip as well, so let them sit out for about 30 minutes before starting.
✅ Use superfine sugar if you can. It dissolves faster in the egg whites and gives you smoother meringues. If you don’t have any, pulse regular sugar in a blender for a few seconds.
✅ No over-mixing! Stop whipping once you get stiff peaks. Over-whipping can make them collapse in the oven.
✅ Dry them out, don’t bake them. Low and slow is the secret! Meringues need time to dry, not cook.
✅ Humidity is the enemy. Try to make these on a dry day—moisture in the air can make meringues soft and sticky.
Tools You’ll Need
- Mixing bowl
- Electric hand mixer or stand mixer
- Measuring spoons
- Baking sheet
- Parchment paper
- Piping bag (or zip-top bag with the corner cut off)
Substitutions & Variations
✨ No instant coffee? Use finely ground espresso powder instead.
✨ Want a mocha flavor? Add a teaspoon of cocoa powder.
✨ Dairy-free? You’re all set—this recipe is naturally dairy-free!
✨ Fun flavors? Swap coffee for cinnamon, cocoa, or even a little matcha powder.
Make Ahead Tips
- You can make these up to a week ahead and store them in an airtight container.
- If they get soft, pop them in a low oven (200°F) for 10 minutes to crisp them back up.
How to Make Coffee Meringues
Step 1: Whip the Egg Whites
In a clean mixing bowl, beat 2 egg whites with an electric mixer on medium speed until frothy.
Step 2: Add Cream of Tartar & Salt
Add ¼ teaspoon cream of tartar and a pinch of salt. Keep beating until the egg whites become soft peaks—when you lift the beaters, the peaks should gently fold over.
Step 3: Gradually Add Sugar
Slowly add ½ cup granulated sugar, one spoonful at a time, while beating on high. Keep whipping until you reach stiff, glossy peaks—the meringue should hold its shape when the beaters are lifted.
Step 4: Add Coffee & Vanilla
Gently fold in 1 teaspoon instant coffee granules and ½ teaspoon vanilla extract using a spatula, until fully incorporated.
Step 5: Pipe the Meringues
Transfer the meringue into a piping bag (or a zip-top bag with the corner cut off) and pipe small swirls onto a parchment-lined baking sheet.
Step 6: Bake & Dry the Meringues
Preheat the oven to 225°F (110°C). Bake the meringues for 60-75 minutes until they are firm to the touch but still pale. Turn off the oven and let them cool inside for another hour to dry out completely.
Leftovers & Storage
- Store in an airtight container at room temperature for up to a week.
- If they soften, re-crisp in a 200°F oven for 10 minutes.
- Avoid the fridge—humidity will make them sticky!
Enjoy Your Coffee Meringues!
These coffee meringues are light, crispy, and packed with rich coffee flavor. They’re perfect with a cup of espresso or as a sweet treat any time of day. If you try them, let me know how they turn out in the comments below—I’d love to hear from you! Happy baking! 😊☕
