These light and airy cookies are a perfect sweet for when you want a bite that won't weigh you down. In fact the rich coffee flavor might just spur you on.
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- 3 egg whites, left at room temperature for 30 minutes
- 1/2 teaspoon salt
- 1 1/2 teaspoons instant espresso powder
- 3/4 cup (about 5 1/4 ounces) sugar
Adjust oven rack to lower and middle positions and preheat oven to 275°F. Line two baking sheets with parchment paper.
In a large bowl, beat egg whites with an electric beater on medium speed until frothy, about 1 minute. Add salt and beat 1 minute more. Add espresso powder and sugar in a slow stream, beating on medium speed until sugar is incorporated. Increase speed to high and beat until whites are glossy and stiff peaks form when the beater is lifted from the bowl, about 4 minutes.
Drop batter by rounded tablespoon onto prepared baking sheets. Bake, turning pans halfway through cooking, until outside of meringues is dry and firm to the touch, about 2 hours. Transfer to a wire rack and let cool for 1 hour. Meringues can be stored in a sealed container for up to 5 days.