Be the first to These coffee meringue cookies are fat-free, low calorie, and flourless. It is best to make meringue cookies when the humidity is low. They will not properly crisp up in damp weather.
Prep Time: 10 minutes
Cook Time: 1 hour
Ingredients:
- 3/4 cup granulated white sugar
- 3 teaspoons powdered instant coffee
- 4 egg whites, at room temperature
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon cream of tartar
Preparation:
Preheat oven to 250 F. Line cookie sheets with silpat baking pads or parchment paper.
Place sugar and instant coffee granules in a http://homecooking.about.com/od/foodstorage/a/coffeestorage.htm fitted with the metal blade. Process until the mixture is very fine, almost to the point of confectioners' sugar. Set aside.
Beat egg whites and vanilla in a large bowl on medium speed until very frothy. Add cream of tartar and beat until soft peaks form. Increase speed to high and add sugar mixture, a little at a time, until soft peaks form and the meringue is shiny.
Place meringue in a pastry bag using a Number 6 plain tube and pipe cookies into 1-1/2-inch rounds 2 inches apart on prepared pans. (Alternatively, use a freezer ziptop bag with the piping tip or drop by the tablespoon.)
Bake for one hour, with no peeking. Turn off oven and let cookies dry for at least 2 to 3 hours or overnight. Store in a sealed container.
Yield: about 3 dozen cookies
Place sugar and instant coffee granules in a http://homecooking.about.com/od/foodstorage/a/coffeestorage.htm fitted with the metal blade. Process until the mixture is very fine, almost to the point of confectioners' sugar. Set aside.
Beat egg whites and vanilla in a large bowl on medium speed until very frothy. Add cream of tartar and beat until soft peaks form. Increase speed to high and add sugar mixture, a little at a time, until soft peaks form and the meringue is shiny.
Place meringue in a pastry bag using a Number 6 plain tube and pipe cookies into 1-1/2-inch rounds 2 inches apart on prepared pans. (Alternatively, use a freezer ziptop bag with the piping tip or drop by the tablespoon.)
Bake for one hour, with no peeking. Turn off oven and let cookies dry for at least 2 to 3 hours or overnight. Store in a sealed container.
Yield: about 3 dozen cookies
