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Espresso Almond Meringues


  • 1 tsp. espresso powder or 3 tsp. instant coffee powder
  • 4 egg whites room temperature
  • 1 c. Sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. almond extract
  • 5 oz. slivered almonds toasted
  • 1/4 tsp. cream of tartar


  1. Preheat oven to 250°. Line two cookie sheets with Silpat baking mats or parchment paper.
  2. Put the sugar and instant coffee in a food processor and process until the mixture is very fine. Set aside.
  3. Beat the egg whites in a large metal bowl with the whisk attachment until very frothy. Add the cream of tartar and beat until soft peaks form. Add in the extracts. Increase speed to high and add sugar mixture a little at a time until soft peaks form and the meringue is shiny and glossy.
  4. Fold in the toasted almonds. Scoop the meringue mixture in mounds onto your prepared cookie sheets. Bake for 1 1/2 hours, do not open door. Turn off the oven and let cookies dry for at least 2-3 hours or overnight. Store in a sealed container.
  5. *Note: I like these really crunchy and not chewy so when I first baked mine for 1 hour they were still chewy so I put them back in and baked for another 1/2 hour.