Espresso Meringue Cookies

Published March 1, 2008. Web Exclusive.

Why this recipe works:

To get a crisp meringue cookie that would dissolve instantly in the mouth, timing was everything, we found. The sugar could be added only when the whites had been whipped enough to gain volume but still had enough water left in them for the sugar to dissolve. One hour in a 225-degree oven… read more

To get a crisp meringue cookie that would dissolve instantly in the mouth, timing was everything, we found. The sugar could be added only when the whites had been whipped enough to gain volume but still had enough water left in them for the sugar to dissolve. One hour in a 225-degree oven followed by another hour in the turned- off oven dried the cookies perfectly.

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Makes 48 small cookies

Meringues may be a little soft immediately after being removed from the oven but will stiffen as they cool. If the day is humid or rainy, the exteriors may become tacky as they rest. To minimize stickiness, allow the meringues to cool in a turned-off oven for an additional hour (for a total of 2) without opening the door, then transfer immediately to airtight containers and seal. Cooled cookies can be kept in an airtight container for up to two weeks.

Ingredients

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