Coffee Meringues
Coffee meringues, combining egg whites, sugar, instant coffee, and vanilla, offer a delightful treat that is both kosher for Passover and enjoyable year-round.
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Instructions
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Preheat the oven to 250 F and line 2 cookie sheets with parchment paper.
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In a large mixing bowl, beat egg whites and salt on high speed for 4 to 5 minutes.
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Gradually add sugar one tablespoon at a time, continuing to beat on medium-high speed for 10 to 12 minutes, until the meringue is glossy and forms stiff peaks.
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Gently fold in instant coffee and vanilla with a spatula, just enough to create subtle stripes.
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Transfer the meringue into a pastry bag fitted with a large piping tip, or into a large Ziploc bag with a small corner snipped.
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Pipe 1 1/2-inch circles of meringue onto the prepared cookie sheets.
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Bake for 2 hours, then turn off the oven, partially open the door, and leave meringues inside for at least one more hour to dry.
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Remove from oven, carefully peel from paper, and cool completely before storing in an airtight container; if sticking, return to oven for 30 minutes to finish drying.