Coffee Meringue Kisses

Stormy Stewart


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.

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

How to Make Coffee Meringue Kisses


  • 1Heat oven to 250 degrees.
  • 2Use nonstick cookie sheets, or line regular cookie sheets with parchment paper.
  • 3In a food processor with a metal blade, process the sugar and coffee powder until the texture of the sugar becomes very fine.
  • 4In a large mixing bowl, beat the egg whites and vanilla extract with an electric mixer at medium speed, until very frothy.
  • 5Add cream of tartar, and continue beating at medium speed until soft peaks form.
  • 6Increase beater speed to high, and gradually beat in sugar-coffee mixture.
  • 7Continue beating until soft peaks form and mixture has a glossy sheen.
  • 8To pipe cookies from pastry bag: Fill pastry bag (or 1-gallon freezer bag), fitted with Number 6 plain round pastry tube, with meringue.
  • 9Hold 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.
  • 10Lift up tip and stop squeezing.
  • 11Leave 1" between cookies or, drop by tablespoonfuls onto prepared cookie sheet, leaving 2" between cookies.
  • 12Bake 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.)
  • 14Remove the meringues from the cookie sheet with a spatula.
  • 15Store in airtight container--makes about 3 dozen.

Printable Recipe Card

About Coffee Meringue Kisses

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