K A S H R U T . C O M
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COFFEE MERINGUE COOKIES
4 large egg whites,
1/4 tsp salt
1 cup sugar
3 tbsp. instant regular or decaf coffee (granules)
1 tsp vanilla extract
36 whole coffee beans (optional)
t tsp unsweetened cocoa (optional)
chocolate chips for topping (optional)
Place oven racks into thirds.
Preheat oven to 250
Using mixer on high, beat egg whites and salt until foamy.
Add sugar one tbsp at a time beating until stiff peaks form
Stir in rest of sugar, coffee, and vanilla
Cover 2 baking sheets with parchment paper or waxed paper. (using masking tape to attach to baking sheet)
Drop tablespoons of batter onto baking sheets.
Top with coffee bean or chocolate chip
Sprinkle with cocoa (optional)
Bake at 250
F. for 2 hours or until dry.
Turn oven off and partially leave oven door opem
Leave meringues in oven for another hour
Remove from oven and carefully remove from paper.
Cool completely on oven racks.
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Arlene J. Mathes-Scharf
Food Scientist - Kosher Food Specialist
P.O. Box 50
Sharon, MA 02067