Coffee Meringue Kisses

Stormy Stewart

By
@karlyn255

These coffee meringue cookies are fat-free, low calorie, and flourless. Meaning Glutin free.These puffs of heaven will melt in your mouth.

NOTE: It is best to make meringue cookies when the humidity is low. They will not properly crisp up in damp weather.


pinch tips: Parchment Paper Vs Wax Paper


Rating:

Comments:

Method:

Bake

Ingredients

3/4 c
sugar
3 tsp
instant coffee powder
4
egg whites, room temperature
1 tsp
vanilla extract
1/4
cream of tartar

Directions Step-By-Step

1
Heat oven to 250 degrees.
2
Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
3
In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
4
In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
5
Add cream of tartar, and continue beating at medium speed until soft peaks form.
6
Increase beater speed to high, and gradually beat in sugar-coffee mixture.
7
Continue beating until soft peaks form and mixture has a glossy sheen.
8
To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
9
Hold bag upright over prepared cookie sheets and squeeze out meringue, leaving pastry tip buried in meringue, until you have piped out a round about 1 1/2" in diameter.
10
Lift up tip and stop squeezing.
11
Leave 1" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies.
12
Bake 1 hour without opening oven door. Turn off oven, and let meringues dry in oven 2-3 hours more without opening oven door.
13
(After the first hour, it's okay to peek just once.)
14
Remove the meringues from the cookie sheet with a spatula.
15
Store in airtight container--makes about 3 dozen.

About this Recipe

Course/Dish: Candies
Main Ingredient: Eggs
Regional Style: American