The perfect meringue is crispy on the outside, slightly chewy on the inside. A mess of meringue crumbs followed by smiles around the table.

Cook’s Notes:

  • For best results, use fresh, room-temperature egg whites. The proteins in old egg whites may not dry out properly in the oven.
  • To protect the integrity of the meringue, make sure your bowl and beaters are clean and dry.

Ingredients

  • 4 large egg whites
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar
  • 1 cup sugar
  • 1½ Tablespoons instant espresso powder or instant coffee
  • 1 teaspoon pure vanilla extract
  • coffee beans (optional)
  • cocoa, for dusting

Directions

  1. Preheat oven to 250°F. Line two baking sheets with parchment paper; set aside.
  2. Whip meringue: In a large, clean, dry mixing bowl, beat the egg whites, salt, and cream of tartar with an electric mixer (fitted with the balloon whisk attachment) on medium speed until the whites are foamy. Increase speed to high, beating until soft peaks form. Slowly add in the sugar, adding about 2 tablespoons at a time, beating for 15–30 seconds after each addition. Add the espresso and vanilla and continue to beat until the meringue forms very stiff, pillowy, glossy peaks (mixture should be able to hold a peak up when the beaters are raised).
  3. Scoop: Working quickly, drop the mixture by large spoonfuls onto the prepared baking sheets, spacing them 1–2 inches apart. Top each meringue with optional coffee bean and dust with cocoa.
  4. Bake for 1 hour or until the surfaces of the meringues feel dry and you can pick one off the parchment without any sticking.
  5. Cool: Turn off oven, prop the door open slightly with the handle of a wooden spoon, and allow meringues to cool gently in the oven for 1 hour. Transfer to a serving platter.

Chef’s Touch: Use a star tip to pipe decoratively into mounds.

Variations and Ideas

  • Vanilla Meringue Cookies: Omit espresso powder and replace with 1 teaspoon vanilla extract.
  • Tie-Dye: Transfer meringue into a piping bag. Before sealing, add a few drops of food coloring to the side of the piping bag; do not mix. Colors will spread and swirl as meringue is piped.
  • Mini Pavlovas: Make oversized meringue mounds, making a well in the center (with the back of a spoon). Bake for an additional 15–20 minutes. Fill with sweetened whipped cream, and top with berries or compote.

Yields: 18–24 cookies

Reprinted with permission from Menucha Publishers.