Espresso Infused Meringue Cookies

At our place, we love coffee. Well, not coffee – espresso. It’s quite different you see, and really has more to do with the brewing than the roasting. A beautifully pulled shot of espresso will be rich and smooth, with a healthy layer of crema on top. The crema is my favorite part. Tiny espresso bubbles that dissolve on your tongue. That, is what these delicate meringue cookies reminded me of most. One bite into these cloud-like cookies, and you’ll have the flavors of toasted marshmallow and espresso dancing on your palate. They have a crispy exterior that dissolves on your tongue, and a soft but chewy middle.

Don’t worry if you’re not straight-up espresso type. These cookies taste of coffee, but it’s not a harsh or bitter taste. It’s strong but not overwhelming, and the finish on your palate is of toasted marshmallow and vanilla. They’re a fantastic little treat. Made with egg whites, and sugar these little delights are fat free and only about 50 calories a piece. Go ahead, indulge.


Recipe yields 12 medium sized cookies. Serving size is 1.

Calories: 54 – Carbs: 13g – Fat: 0g – Protein: 1g – Sugar: 13g – Fiber: 0g


  • 3 large egg whites at room temperature
  • 1/4 teaspoon cream of tartar (helps the egg whites form stiff peaks)
  • 3/4 cup white granulated sugar (most recipes call for baker’s sugar, but I used white granulated without any trouble)
  • Pinch of salt
  • 1 and 1/2 teaspoon very finely ground espresso or coffee beans


“Guatemala La Folie” by Verve Coffee Roasters –  

“Rich truffle starts the journey of La Folie, classic Guatemalan chocolate flavor melts in your mouth. On the second sip it begins to change and blend, leaving a mellow sweetness reminiscent of fresh concord jam and late harvest zinfandel.”

– gocoffeego

Special Equipment:

  • Parchment Paper (Very important!)
  • Large baking sheet
  • Electric hand mixer (I imagine making these without an electric mixer would be insanely difficult)
  • Glass, ceramic or stainless mixing bowl (plastic isn’t good for whipping egg whites)

Directions (recipe adapted from joy the baker):

  • Separate egg whites from yolks, and allow whites to come to room temperature (about 20 minutes)
  • Thoroughly clean and dry your mixing bowl. Any residual oil in the bowl will keep your eggs from being able to form stiff peaks
  • Line baking sheet with parchment paper and set aside
  • Pre-heat oven to 275 degrees F
  • Stir together sugar, espresso grounds and vanilla until incorporated, and set aside
  • Using your hand mixer, beat whites on low speed until foamy
  • Sprinkle cream of tartar and salt over foamy whites
  • Increase mixer speed to medium, and beat until medium peaks form. At this stage the whites should be doubled in volume, and holding a peak with just the tops folding over. Something like the image above
  • Increase mixer speed to high, and add sugar mixture one tablespoon at a time, letting each spoonful dissolve before the next is added. This is the most time-consuming part, but your patience will pay off. Mine took about 4 minutes
  • When stiff, glossy peak form, spoon meringue onto your prepared baking sheet 2 tablespoons at a time. Recipe should yield about 12 cookies.
  • Bake for 60-70 minutes in the top third of your oven
  • Allow to cool completely on the baking sheet
  • Meringues will keep at room temperature in an air-tight container for about 3 days.

I loved how pretty these cookies looked piled up in my cake stand. I was drinking my coffee in the kitchen this morning, and the pretty cake stand made me feel like my kitchen island was the counter of a fancy coffee shop. I’m easy to please, what can I say.


14 thoughts on “Espresso Infused Meringue Cookies

  1. These look utterly delicious! I love meringues, and I love espresso (I love the crema, too!), so I’ll definitely be trying these out – how could I not?!

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