Heading back to work after a long weekend always calls for a treat 🙂
These light, crunchy, sweet meringue cookies are SO good.
And the espresso takes them up a extra notch. Coffee is always a plus!!
Meringue cookies always remind me of my grandma. She used to make these really yummy peppermint meringues with chocolate chips in them. Those will be on my list to make the next time I make meringues!!!!
This is the second time I’ve made this recipe, the first time I made it as a pavlova and topped it with whip cream and shaved chocolate. It was super good!! So if you wanted to just make one big meringue cookie rather than these individual treats, it works just as well!!
You can find the recipe I used here.
Just a pre-warning, before you get started… the process to make these is loooong because of the bake time. But they are really easy to make!!
All you need are 3 egg whites, extra fine sugar, cream of tartar, vanilla, and espresso powder.
Beat the eggs, add your ingredients and then pipe them out on parchment paper.
Then comes the long part. Bake time, about 3 hours.
But when these meringues are done they are perfectly light and crisp 🙂
The recipe calls for chocolate chips in the cookies, but I decided to just dip the bottoms instead.
These are so yummy!! And they feel fancy too 🙂
The perfect treat for your Tuesday!