Ingredients Jump to Instructions ↓

  1. 3/4 cup granulated white sugar

  2. 3 teaspoons powdered instant coffee

  3. 4 egg whites, at room temperature

  4. 1 teaspoon pure vanilla extract

  5. 1/4 teaspoon cream of tartar

Instructions Jump to Ingredients ↑

  1. Preheat oven to 250 F. Line cookie sheets with silpat baking pads or parchment paper.

  2. Place sugar and instant coffee granules in a fitted with the metal blade. Process until the mixture is very fine, almost to the point of confectioners' sugar. Set aside.

  3. 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.

  4. 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.)

  5. 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.

  6. Yield: about 3 dozen cookies


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