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These naturally gluten-free coffee nut meringue cookies are light as clouds, crunchy on the outside, and slightly chewy in the center.
Why you’ll like this coffee meringue cookies
1. Low in calories and fat
Unlike regular cookies that are high in calories and loaded with saturated fat (butter?), meringue cookies on their own are practically almost no fat, other than the ones from inclusions like nuts and seeds that we add to the recipe
2. Not overly sweet like typical meringue cookies
Yes, meringue does need sugar. The egg whites will not whip up without the sugar to give structure. However, you will find these meringue cookies are not overly sweet
3. Love the texture
The cookies have that crisp outer shell and are slightly chewy in the center. However, the texture can be altered too if you prefer it all crispy (more details in the recipe card)
Coffee Nut Meringue Cookies
Ingredients
- 90 g egg whites from 3 large eggs
- Ā½ tsp cream of tartar or same amount of vinegar/lemon juice
- 75 g granulated sugar
- ā tsp salt
- 12 g cornstarch
- 1 tsp instant coffee
- Ā½ tsp hot water
- 60 g almonds divided, or hazelnuts, walnuts, pistachio, etc
Instructions
- Separate the egg whites from the yolks when they are still cold. It is easier to do so. Keep the yolks for other use (like making thisĀ 10-minute kaya jam). Leave the egg whites for 30 minutes at room temperature
- Line a large baking sheet with parchment paper. Prepare a piping bag with a fitted nozzle of your choice. If you plan to add mix-ins like chocolate, nuts, etc, skip the piping bag because they will get stuck on the nozzle
- If the nuts are not toasted, you can toast them in the oven at 350 F (180 C) for 10 minutes. Then finely chop them (don't be like me, I didn't chop them fine enough LOL). Reserve about 2 Tbsp for topping
- Line a large baking sheet with parchment paper or a silpat mat
Prepare the meringue:
- Mix instant coffee with hot water. Set aside
- Preheat oven to 300 F (150 C). If you use a convection oven, preheat at 280 F (140 C). Start beating the egg whites at medium speed (speed 6 on Kitchen Aid) until foamy, about 1 minute. Add cream of tartar or another acid substitute. Continue to beat for another minute. Start adding sugar in 3 to 4 batches
- Once the sugar is all in, increase to high speed (speed 8 on Kitchen Aid) and beat until the mixture reaches stiff peak. When you lift the whisk up, the meringue has several pointy tips that don't move. Add cornstarch and whisk for another 10 seconds or so to mix it in
- Sift in cornstarch and add the instant coffee. Use a rubber spatula to cut into the middle, swipe down to the bottom of the bowl and fold over, rotate the bowl and repeat the same motion again.
- After 4-5 folds, add the chopped nuts and continue to gently fold
- The mixture should be mixed evenly and you shouldn't see any more streaks of cornstarch
- Use a spoon to scoop a large dollop of meringue onto a baking sheet. Place them about 2 inches apart. You can get probably about 8-10 large-sized cookies.
- Sprinkle the top with some reserved chopped almonds
Baking:
- Place the baking pan on the middle rack and bake for 10 minutes and then lower the temperature to 250 F (120 C) conventional, 230 F (110 C) convection.
- Let them continue to bake for another 80 minutes. The cookies expand a bit and widen to the side slightly after baking. Turn off the oven and don't open the door. Let them cool down inside the oven for 2-3 hours.
- The texture of the meringue on the inside depends on the size of the cookies and how long you bake them. The outside is crunchy and the inside is slightly chewy. If you prefer them crunchier on the inside,you can bake them a bit longer, turn off the oven and leave them in the oven overnight
How to store:
- They need to be stored in an air-tight container, away from a place with high humidity. Humidity makes the cookies soggy and sticky
- Meringue cookies cannot be kept in the fridge. The fridge turns the cookies soggy and sticky
- Meringue cookies freeze very well, however. Simply keep them in an air-tight container for 1-2 months. Thaw at room temperature before serving
*Nutrition facts are just estimates and calculated using online tools*
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Ingredients and substitutions
1. Egg whites
You need egg whites from eggs, not from carton liquid eggs.
2. Granulated sugar
I use granulated sugar, but fine sugar like caster sugar works even better
3. Cornstarch
Cornstarch is added to help absorb moisture from the egg whites
4. Cream of tartar
Cream of tartar is a weak acid that helps to lower the acidity of the egg whites, making it stable. You can substitute it with white vinegar or lemon juice
5. Instant coffee
I use instant coffee, but you can also use espresso powder if you want a stronger aroma. You want to dissolve them in a hot water first before adding or they won’t mix in evenly
6. Salt
I use fine sea salt. Salt helps to balance the sweetness of the meringue cookies
7. Almonds
I use almonds, but feel free to use other nuts like hazelnuts, pistachios, pecans, walnuts, etc. I recommend toasting the nuts for extra depth of flavor. You can even skip the nuts if nuts and tree nuts allergy is a concern
Tips for successful meringue cookies
Meringue cookies are simple to make with just a handful of ingredients, but they can be finicky. Here are some tips to help you make successful meringue cookies:
- Room temperature eggs: Start with room-temperature egg whites for better volume when whipped.
- Clean equipment: Ensure your mixing bowl and beaters are completely clean and dry. Any grease or moisture can prevent the egg whites from whipping properly.
- Separate the eggs carefully: Make sure no yolk gets into the whites, as this can hinder the whipping process. It’s best to separate eggs when they are cold, as the yolks are less likely to break.
- Use cream of tartar or acid: Adding a pinch of cream of tartar to the egg whites can help stabilize them and create a smoother, glossier meringue.
- Add sugar gradually: Add the sugar slowly, a tablespoon at a time, while beating the egg whites. This helps the sugar dissolve and prevents the meringue from collapsing.
- Don’t overbeat: Stop beating once stiff peaks form. Overbeating can cause the meringue to become grainy and lose volume.
- Pipe or spoon: Use a piping bag or spoon to portion the meringue onto a baking sheet lined with parchment paper. Be gentle to keep the air in the meringue.
- Low and slow baking: Meringue cookies need to be baked at a low temperature to allow them to dry out without over-browning the cookies
- Cool in the oven: Once baked, let the meringue cookies cool completely in the oven. This helps them firm up and retain their shape.
- Avoid humidity: Store the cooled meringue cookies in an airtight container at a cool room temperature. They should stay crisp for several days.
- Do not store in the refrigerator: Meringue cookies turn soggy and sticky if you keep them in the refrigerator
- Store in the freezer for long-term storage: Meringue cookies freeze well in the freezer. They remain crisp and the texture is unaffected. Simply thaw them at room temperature before serving and eat them immediately
Did you make this coffee nut meringue cookies recipe?
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