These light and airy cookies are a perfect sweet for when you want a bite that won't weigh you down. In fact the rich coffee flavor might just spur you on.
About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
3 egg whites, left at room temperature for 30 minutes
1/2 teaspoon salt
1 1/2 teaspoons instant espresso powder
3/4 cup (about 5 1/4 ounces) sugar
Procedures
Adjust oven rack to lower and middle positions and preheat oven to 275°F. Line two baking sheets with parchment paper.
In a large bowl, beat egg whites with an electric beater on medium speed until frothy, about 1 minute. Add salt and beat 1 minute more. Add espresso powder and sugar in a slow stream, beating on medium speed until sugar is incorporated. Increase speed to high and beat until whites are glossy and stiff peaks form when the beater is lifted from the bowl, about 4 minutes.
Drop batter by rounded tablespoon onto prepared baking sheets. Bake, turning pans halfway through cooking, until outside of meringues is dry and firm to the touch, about 2 hours. Transfer to a wire rack and let cool for 1 hour. Meringues can be stored in a sealed container for up to 5 days.
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