Coffee Meringue

A recipe that combines sweet, heavenly nectar and the airy delicacy of clouds: coffee and meringue.


Growing up, my oldest sister –being the baking guru that she was– would always make meringues. They’ve become a bit of a family staple. Whether we throw them in birthday cakes or set them decoratively on holiday tables, they’re just the perfect desert, simple to make, easy to shape; and when I thought they couldn’t get any better…


This is a recipe a fellow blogger came up with, and honestly, I wouldn’t change a thing.

Coffee Meringue Recipe

Prep Time: 
Cook Time: 
Cool Down: 15 mins
Serves: 22-26 meringues


  • 3 egg whites, room temperature
  • ¾ cup granulated sugar
  • ¼ tsp. cream of tartar
  • ½ tsp. salt
  • 2 tsp. instant coffee granules, divided


  1. Preheat your oven to 275°F. Prepare a large cookie sheet with parchment paper; set aside.
  2. Using an electric hand mixer or stand mixer with a whisk, whip the egg whites on high speed until light and foamy. Add in sugar, cream of tartar and salt and mix until stiff peaks form and the sugar is completely dissolved.
  3. Gently fold in 1 tsp. instant coffee granules until combined.
  4. Fill a Ziploc bag with the tip cut off or a piping bag with the meringue batter and pipe onto the prepared cookie sheet, leaving at least 1 inch in between. Sprinkle with remaining 1 tsp. of coffee granules.
  5. Bake meringues for 50 minutes to 1 hour, then allow to cool for another 15.
  6. Once cooled, enjoy immediately or store in an airtight container for 2-3 days, if they make it that far– my best bet is you’ll have eaten them within 12 hours.

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