Espresso Meringues Recipe – a delicious recipe with egg whites, salt, espresso powder, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to lower and middle positions and preheat oven to 275u00b0F. Line two baking sheets with parchment paper.
2
In a large bowl, beat egg whites with an electric beater on medium speed until frothy, about 1 minute. Add salt and beat 1 minute more. Add espresso powder and sugar in a slow stream, beating on medium speed until sugar is incorporated. Increase speed to high and beat until whites are glossy and stiff peaks form when the beater is lifted from the bowl, about 4 minutes.
3
Drop batter by rounded tablespoon onto prepared baking sheets. Bake, turning pans halfway through cooking, until outside of meringues is dry and firm to the touch, about 2 hours. Transfer to a wire rack and let cool for 1 hour. Meringues can be stored in a sealed container for up to 5 days.
252
kcal
Calories
8
g
Fat
38
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 3 egg whites, left at room temperature for 30 minutes, 1/2 teaspoon salt, 1 1/2 teaspoons instant espresso powder, 3/4 cup (about 5 1/4 ounces) sugar.
Yes, Espresso Meringues Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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