Mini Coffee Meringues

February 20, 2014

Meringues are so versatile.

You can add pretty much any flavour to them and they will still be delicious.

My personal favourite is Pavlova. But what about a cute snack size meringue?

Dipped in a bit of coffee in a cold afternoon?

Challenge accepted!

When making meringues, you have to be extremely patient. I really mean it. It takes about 1.5 hour to bake but then you have to leave them in the oven for about 2 hours, for them to cool off slowly, to make sure they do not crack.

So next time you don’t have to go out for about 4 hours, make some of these delicious treats!

Enjoy my lovelies!



Recipe inspired from:

  • Course: Dessert
  • Servings: 40
  • Prep. time: 40 min
  • Cook time: 60 min


  • 4 large egg whites
  • 1 Cup of superfine sugar
  • 1 Tablespoon of instant coffee
  • 1/2 Tablespoon of warm water
  • 1/4 Teaspoon of cream of tartar
  • chocolate to drizzle and chopped hazelnuts (optional)

Cooking instructions:

  1. Preheat your oven to 200F and place rack in the center of your oven/
  2. Prep a cookie sheet with parchment paper on it.
  3. Mix warm water with instant coffee and set aside.
  4. Prep a piping bag so you can fill it withy our meringue to pipe on the parchment paper.
  5. In the bowl of an electric mixer with a whisk attachment, beat the egg whites of med-low until they are foamy. Sprinkle the cream of tartar and continue until you get a soft peak. Slowly add the sugar in, a bit at a time and continue but this time in med-high until you get a stiff peak.
  6. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks and a glossy texture. Beat in the coffee.
  7. Pipe the meringue onto the parchment paper (about 2 inches wide).
  8. Bake for an hour and a half. They are done when they are pale and crisp.
  9. When done, turn oven off, open a tiny crack in your oven and let the meringues cool for about 2 hours.
  10. Drizzle chocolate on them and sprinkle chopped hazelnuts on them for presentation.
  11. Cover and store at room temp for about a week.