Espresso Meringue Cookies

By norsegal8

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

• 3/4 cup sugar ( 5 1/4 ounces)
• 2 teaspoons cornstarch
• 2 teaspoons instant espresso powder
• 4 large egg whites
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon table salt

Details

Servings 4

Preparation

Step 1

1. Adjust oven racks to upper- and lower-middle positions and heat oven to 225 degrees. Line 2 baking sheets with parchment paper. Combine sugar, cornstarch, and espresso powder in small bowl.

2. In standing mixer fitted with whisk attachment, beat egg whites, vanilla, and salt at high speed until very soft peaks start to form (peaks should slowly lose their shape when whisk is removed), 30 to 45 seconds. With mixer running at medium speed, slowly add sugar mixture in steady stream down side of mixer bowl (process should take about 30 seconds). Stop mixer and scrape down bottom and sides of bowl with rubber spatula. Return mixer to high speed and beat until glossy, stiff peaks have formed, 30 to 45 seconds.

3. Working quickly, place meringue in pastry bag fitted with 1/2-inch plain tip or large zipper-lock bag with 1/2 inch of corner cut off. Pipe meringues into 1 1/4-inch-wide mounds, about 1 inch high, on baking sheets, 6 rows of 4 meringues on each sheet. Bake 1 hour, rotating pans front to back and top to bottom halfway through baking. Turn off oven and allow meringues to cool in oven at least 1 hour. Remove from oven and let cool to room temperature before serving, about 10 minutes.