Cappuccino Meringue Cookies
These little cuties are heavenly. Also, they are great when in a pinch because the ingredients you probably already have in your kitchen. Meringue cookies have elements that other cookies just don’t. They have this melt in your mouth quality. As soon as you bite in you get a robust and lovely coffee flavor that dissolves on your tongue. They are light and crispy on the outsides and pillowy on the insides.
You can also have fun and play with toppings and additions. Cocoa nibs are a wonderful addition. The bitterness and roastiness of the nibs really compliment the sweet here. However the addition of nibs affects their pipe- ability. You can still spoon out mounds if you decide to add nibs. Plan ahead, because these meringues take 1 1/2 hours to bake and an additional 2 hours of resting in the oven.
Yields: 5 dozen cookies Ingredients:
- 4 large Egg Whites, room temperature*
- Pinch of Salt
- 1 cup Caster Sugar*
- 1/4 tsp Cream Of Tartar
- ½ tsp Butternut Extract (you can use vanilla to substitute)
- 2 Tbsp Instant Coffee
*Room temperature eggs have greater elasticity to aid in meringue development *Caster sugar is a superfine sugar. You can make this at home by running granulated sugar through a food processor until the granules are processed superfine.
Cappuccino Meringue Cookies
Ingredients
- 4 large Egg Whites, room temperature*
- Pinch of Salt
- 1 cup Caster Sugar*
- ¼ tsp Cream Of Tartar
- ½ tsp Butternut Extract (you can use vanilla to substitute)
- 2 Tbsp Instant Coffee
Instructions
- Preheat your oven to 200 degrees Fahrenheit. Then line 2 baking sheets with parchment paper.
- Be sure your stand mixer is impeccably clean. Any drop of water or grease will keep your egg whites from whipping properly. In the stand mixer fitted with a whisk attachment, start to beat the egg whites and salt until frothy. This usually takes about 2 minutes.
- With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Don't get impatient and dump the sugar in too fast. The gradual addition is important as it gives the egg whites the chance to absorb the sugar and be smooth rather than becoming gritty. You can check to see if the sugar has been absorbed after whipping, by feeling the meringue between your fingers. It will feel gritty if the sugar was added too quickly.
- After the sugar has been incorporated gradually, add the cream of tartar, butternut extract, and instant coffee. Increase the speed to high and beat until the mixture is thick, very shiny and holds stiff peaks, about 5½ to 7 minutes.
- Transfer the meringue into a pastry bag fitted with a wide star tip. Hold the pastry bag perpendicular to your parchment lined pan, and squeeze gently from the top of the bag. Lift the bag upwards while slightly twisting and releasing pressure. Pipe each meringue into a ¾-inch diameter kiss and ¾ inch apart onto lined baking sheets. Bake for 45 minutes. Rotate the pan and bake for another 45 minutes. Turn off the oven and allow the meringue cookies to cool completely while still in the oven, around 2 hours. Store these cute little guys in an airtight container for up to 5 days.
Instructions:
- Preheat your oven to 200 degrees Fahrenheit. Then line 2 baking sheets with parchment paper.
- Be sure your stand mixer is impeccably clean. Any drop of water or grease will keep your egg whites from whipping properly. In the stand mixer fitted with a whisk attachment, start to beat the egg whites and salt until frothy. This usually takes about 2 minutes.
- With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Don’t get impatient and dump the sugar in too fast. The gradual addition is important as it gives the egg whites the chance to absorb the sugar and be smooth rather than becoming gritty. You can check to see if the sugar has been absorbed after whipping, by feeling the meringue between your fingers. It will feel gritty if the sugar was added too quickly.
- After the sugar has been incorporated gradually, add the cream of tartar, butternut extract, and instant coffee. Increase the speed to high and beat until the mixture is thick, very shiny and holds stiff peaks, about 5 1/2 to 7 minutes.
- Transfer the meringue into a pastry bag fitted with a wide star tip. Hold the pastry bag perpendicular to your parchment lined pan, and squeeze gently from the top of the bag. Lift the bag upwards while slightly twisting and releasing pressure. Pipe each meringue into a ¾-inch diameter kiss and 3/4 inch apart onto lined baking sheets. Bake for 45 minutes. Rotate the pan and bake for another 45 minutes. Turn off the oven and allow the meringue cookies to cool completely while still in the oven, around 2 hours. Store these cute little guys in an airtight container for up to 5 days.
