Coffee meringues.

Meringhe al caffè.

If you remember the cookies I posted yesterday calls for a lot of yolks.

I am not the kind of girl who wastes food, so today I’m in with a recipe to use the withe eggs.

As they grow a lot you won’t use all the ones you have in case you did my cookies but if so you can put the rest in a nice frittata!

Of course, as I want to stick to the Cookie Advent Calendar the most obvious use for the egg whites are meringues.

I’ve started with the idea of meringue Christimas trees, decorated with funfetti but I got an argument with meringue+ food dying, TWICE.

I don’t know why the meringue collapsed and this is strange as I did the trees many times in the past without problems.

I got a little bit angry so I changed the plan and made coffee meringues! 😀

They turned out wonderful, so follow my step: they are a perfect treat with a hot beverage and a great gift as they last long!

Coffee meringues.

Servings: 50


  • 120 g egg whites
  • 120 g caster sugar
  • 120 g icing sugar
  • 1 tbsp soluble coffee powder


  • Before starting be sure whites do not have any trace of yok inside and that the bowl and whisks are clean, dry and with no trace of grease. In those cases the meringue won't come up.
  • Start beating egg whites, cold, alone for few seconds: they must be foamy.
    Now add the caster sugar mixed well with soluble coffee powder and beat for about 10 minutes.
    You must end with a shiny, hard meringue, it must form stiff peaks, you may need some minutes more.
  • Now add sifted icing sugar, mixing with a spatula, no more whisking.
  • Now, using a sac a poche, form meringues the shape you want on a baking tray lined with parchment paper.
    Try to keep them the same size to let them bake evenly.
    Put them immediately in the oven ( no fan), already heated at 210°F / 100°C.
  • Bake for 20 minutes then low the oven to 194°F/90°C nd bake for 1 hour and half.
  • Now open the oven a little, just a slot ( if your oven doesn't stay that open alone use a wooden spoon to keep the door ajar).
    Bake for 1 more hour.
  • Now turn off the oven but let the meringue stay inside with the ajar door for 5-6 hours or overnight.
  • Store them in a dry place, a tin box is perfect.
Coffee meringues.

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