Coffee Meringues

Very simple coffee flavoured meringues that just melt in the mouth. Sandwiched with whipped cream and dusted with cocoa powder. They are very light.

Coffee Meringues

10 small meringues
  • Preparation time: 15 minutes
  • Cooking time: 1 hour

  • Ingredients
  • For the meringues
  • 3 eggs, large (U.K.)/extra large (N.A.), whites only
  • 170 g (6 oz) caster/granulated sugar (¾ cup + 1 tbsp)
  • 2 tsp coffee extract
  • For the filling
  • 300 ml (10 fl oz) double/whipping or heavy cream (1¼ cups)
  • ½ tsp coffee essence

  • For the decoration
  • 1 level tsp cocoa powder


  • You will also need a large piping bag fitted with a medium-sized nozzle.

  • Method
  • For the meringues
  • Preheat oven to cool, 140°C (275°F) (gas 1).

  • Whisk the egg whites in a large bowl until stiff.
  • Then gradually whisk in the sugar, a spoonful at a time, whisking well between each addition.
  • Sprinkle over the coffee extract and whisk again until blended in.
  • The meringue should now form stiff peaks and be glossy.
  • Line two baking sheets with baking parchment. (Dabbing a little meringue on each corner of the baking sheets first will keep the linings in place.)
  • Spoon the meringue into the piping bag and pipe 20 swirls of meringue onto the paper.
  • Bake in the centre of the oven for 1 hour until the meringues are dry and lift easily from the paper.
  • Allow to cool, then remove from the paper. (If you want really crispy meringues, then leave to cool in the oven with the door slightly ajar.)
  • For the filling
  • Whip the cream and coffee extract together until soft peaks form. Use to sandwich the meringues together in pairs.
  • To serve
  • Dust a coating of cocoa powder over the meringues using a small sieve.

Print Recipe

Updated: September 22, 2018

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