Ever since I got my KitchenAid Stand Mixer, I’ve been on a personal mission make recipes that really take advantage of the power and convenience of this beastly machine. One thing that always used to take forever to make with my electric hand mixer was meringue.
I would be standing over a mixing bowl with my cramping arm holding the electric mixer for 45 minutes, and there would be nothing to show for it but egg whites with vaguely soft peaks. Now with the KitchenAid, the whole process of going from egg whites to meringue takes about 10 minutes. Plus, now I can move freely around the kitchen while the process is happening.
Anyway, I’m so happy those hand-cramping days are over!
Recently, I decided to make meringue cookies and flavor them with some coffee, because coffee-flavored pastries, cookies, and candy taste so good. Also, as a self-proclaimed coffee + caffeine addict, I’m drawn to anything coffee-related.
The coffee flavor really complements the sweetness and texture of these cookies. The firm exterior and soft, fluffy, sweet interior of these meringues hold the coffee flavor well.Coffee fanatics (and those with sweet tooths) will DEFINITELY enjoy these cookies!
- 3 egg whites from large eggs (use the yolks in an omelette or other egg dish)
- 3/4 cup granulated sugar
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon espresso powder or instant coffee
- Line a baking sheet with parchment paper, and preheat the oven to 275 degrees F.
- In a stand mixer with the whisk attachment on, whip the egg whites on high speed until you begin to see soft peaks.
- Add in the sugars and vanilla extract. Add a little water to the espresso powder or instant coffee to turn it into a paste. Then add to mixing bowl.
- Continue mixing until firm peaks hold and the meringue looks glossy.
- Spoon out the meringue onto the baking sheet for quick, imperfect cookies or use a pastry bag and icing tip to pipe them onto the baking sheet. Either way works.
- Bake cookies for 40-50 minutes. Cool on a wire rack. Store in an airtight container in the refrigerator.
Cook time of the meringues depends on the size of the cookies. If you make small cookies, reduce the baking time by 10 minutes and check on them frequently.
Adapted from Bakers Royale